I seem to find that when there are many things, those are the times I do the most cooking, especially baking. Maybe that's because I know I'll be pre-occupied anyway, so waiting 2 (or 3 or 4) hours for black beans to cook really won't be an issue. I'll be up anyway. Maybe it's because that I subconsciously want to create periods of great activity so I'll enjoy and appreciate downtime more when it comes. Maybe it's because my brain knows it needs some reprieves, and cooking can be a great way to work out stress. Maybe my cooking drive proportionally related to the amount of other things I have to do. I'm not sure, but I do know there should be a name for this baking-when-I'm-super-busy phenomena. I've seen it happen to many a food blogger. Anyhow....
This dish is basically made out of food gifts: one of my besties Alex gave me these two beautiful sweet potatoes from the farmer's market, and told me to make something special with them, and I happily obliged. Along with the dried black beans that my friend Eldina's mom so generously gave me when she moved and the eggs I buy from a co-worker (which are gifts in-and-of themselves), this recipe really brings me back to my roots of using what you can find and what you along with my new goals of cooking using local ingredients (potatoes, arugula, and eggs). Finders Eaters!
Baked Sweet Potato with Black Beans, Arugula, and Poached Egg
from How Sweet
2 large sweet potatoes
1 cup cooked black beans
4 oz. cheese (I used essentially queso fresco)
2 cups arugula
1 tsp olive oil
1 Tbs lemon juice
4 eggs, poached (or however you like)
salt and pepper, to taste
1. Pre-heat oven to 425F.
2. Poke sweet potatoes all over with a fork, place on a baking sheet with a silicon slip-mat (for easy cleaning) and bake for 30 minutes. Reduce heat and cook for 30-40 minutes more, until a fork slides all the way into the center of the potato with ease.
3. Remove potatoes from oven and let cool for 5 minutes or so. Start to cook your eggs at this point.
4. Slice the potatoes length-wise down the center and top each half with 1 oz. of cheese. Place back into the oven (put on broil) and cook for 1-2 minutes until cheese starts to turn golden-brown.
5. In a mixing bowl, toss arugula with oil, lemon juice, and salt and pepper to taste.
6. Plate the potatoes and top with 1/4 cup black beans, 1/2 cup salad, and the poached egg. Grind some pepper over the top (if desired), and serve immediately.