Sweet Potatoes with Arugula Pesto and Fried Eggs
Ingredients
- 4 small sweet potatoes
- ½ (5-oz) pkg baby arugula
- ½ cup chopped raw walnuts
- 1 clove garlic, minced
- ½ Tbsp fresh lemon juice
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 6 Tbsp olive oil
- 2 Tbsp turkey bacon bits
- 4 large eggs
Instructions
- Prepare potatoes according to package directions for microwaving.
- Process arugula, nuts, garlic, lemon juice, and ¼ tsp each salt and pepper in a food processor until chunky. With processor running, slowly add oil, processing until blended.
- Top potatoes with bacon bits and arugula pesto.
- Heat a large nonstick skillet over medium heat. Coat skillet with cooking spray; crack eggs into skillet. Cover and cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness. Sprinkle with ¼ tsp each salt and pepper.
- Place fried eggs over potatoes.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
447
|
447
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 12 | 12 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 469 | 469 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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