Baked Sweet Potato with Arugula, Smoked Salmon and Poached Eggs

Happy Fri-Yay! Guys, we’ve almost made it through the week! If you’ve been following me, you know I have a mild obsession with seafood, in particular smoked salmon, which is why I’m extra excited about this one! In truth, this is really an ingredient breakfast. My instructions are below, but swap out the arugula for your favorite lettuce, or use compliant sausage, chicken, or steak! You can even change the poach to a scramble, sunny side up egg, or whatever you like, it will come out just as tasty!

Ingredients:
3 Medium Sweet Potatoes
Arugula
2 4oz. Pieces Smoked Salmon (I used Changing Seas)
3 Large Eggs, room temperature
1 tbsp. Distilled White Vinegar
1 tbsp. Sea Salt

Instructions:
Bake It:

1. Preheat oven to 400 degrees
2. Line a baking sheet with aluminum foil
3. Pierce sweet potatoes several time with a fork
4. Bake for 45-60 minutes
5. Remove from the oven and set aside

Poach It: (I use the poaching method from The Broad Fork, it is everything!)

1. Put 2 quarts of cold water and 1 tbsp. distilled white vinegar in your poaching pot and start to bring it to a boil
2. Crack your eggs into individual ramekins
3.  Once boiled, add 1 tbsp. sea salt to your water
4. Reduce your heat so your water is trembling, but not boiling
5. Swirl the water a few times with a large spoon
6. While the water is still swirling, gently pour each egg into the water individually
7. Cook 4 minutes for a soft yolk
8. Spoon out the eggs with a slatted spoon

Serve It:

1. Cut each sweet potato vertically, but not completely in half
2. Fill with each with a handful of arugula
3. Distribute smoked salmon evenly among the three potatoes
4. Place a poached egg on top of each potato