Sweet potatoes with arugula and poached egg

Ingredients for 2 servings:

• 2 sweet potatoes
• 70 g Camembert(s)
• some arugula
• 1 tbsp olive oil
• ½ lemon(s)
• 2 eggs
• 1 tbsp vinegar
• Salt
• pepper
• 1 small can of kidney beans

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

vegetarian, unusual

Preheat the oven to 200°C. Wash the sweet potatoes thoroughly and pierce them several times all over with a fork. Wrap them individually in aluminum foil. Place them on the oven rack and cook in the oven for about 60 minutes. Remove the potatoes from the oven and let them cool for 5 minutes. Open the top of the foil and slice the potatoes lengthwise, making sure the bottom remains intact and that they are not completely cut through. Slice the Camembert (I trimmed off the edges) and drain the kidney beans. Fill the sweet potatoes with both ingredients, season with salt and pepper, and bake in the oven for another 5 minutes (without sealing the foil) until the cheese is nicely melted. Meanwhile, wash the arugula and toss it with the olive oil and lemon juice. Heat water in a pot and add the vinegar. The water should be hot (about 75°C), but not boiling! Now crack the eggs one at a time into a small bowl and carefully drop them into the hot water, one at a time. Now, using two spoons, form the egg whites around the yolk into a “packet” (you don’t want to know how I did it). Let the eggs sit for about 3-4 minutes, until the egg whites have set. Now remove the poached eggs from the pan with a slotted spoon and place them in cold water. Quickly remove the stuffed potatoes from the oven and top them with arugula. Drain the eggs on kitchen paper and place them on top of the potatoes. Voilà, the stuffed sweet potatoes are ready.