This recipe makes enough to top 4 baked potatoes
- 2 cups arugula
- 1 cup halved grape tomatoes
- 1 large shallot minced
- 1 tsp champagne vinegar
- 4 eggs poached or fried in cooking spray
- Optional garnish: hot pepper flakes and chopped scallion
Combine arugula, tomatoes, shallot, and champagne vinegar in a medium bowl. Season with salt and pepper and toss to coat. Top each potato with ¾ cup arugula and one egg.
For the tastiest baked potatoes, scrub and poke with a fork, bake on a baking sheet at 400 degrees for 45 minutes or until fork tender. Scoop out flesh and mash with some fat-free Greek yogurt, salt, and pepper to taste. Spoon back into the shell and top.