Sweet Potatoes with Arugula Pesto and Fried Eggs
Arugula Salad
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Ingredients
- 2 large sweet potatoes
- 8 slices nitrite-free thick-cut bacon
- ½ (5-oz) pkg baby arugula
- ½ cup chopped raw walnuts
- 1 clove garlic, minced
- ½ Tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp pepper
- 5 Tbsp avocado oil, divided
- 2 large eggs
Instructions
- Preheat oven to 400°F; line a rimmed baking sheet with foil.
- Place potatoes on foil, and prick with a fork. Bake 45 minutes to 1 hour or until very tender; split potatoes, and fluff with a fork.
- Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp; drain and chop.
- Process arugula, nuts, garlic, lemon juice, salt, and pepper in a food processor until chunky. With processor running, slowly add ¼ cup oil, processing until blended.
- Top potatoes with bacon and arugula pesto.
- Heat 1 Tbsp oil in a nonstick skillet over medium heat; crack eggs into skillet. Cover and cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Serve fried eggs on potatoes. Top with Arugula Salad recipe, if desired.
Side Dish Ingredients
- ½ (5-oz) pkg baby arugula
- 1 Tbsp fresh lemon juice
- 1 Tbsp avocado oil
Side Dish Instructions
- Toss arugula with lemon juice and oil. Season with salt and pepper to taste.
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