here we are on the home stretch of this week & i can’t even remember where all the time has gone. it’s been so busy & so full of things that you couldn’t even make up if you tried…
…a serious blur.
my friend/coworker blair & i were kidding that we’re going to have ptsd come this long weekend, BUT a story i heard on npr, just this week coincidentally, has assured me that this can actually happen.
like this one.
while a salad stuffed in a baked potato, topped with an egg may sound weird, there are no fussy ingredients, almost zero prep work & you might even have all the ingredients already in your possession. it’s an oddly satisfying combination*.
SEA SALT BAKED POTATOES
2 large baking potatoes
extra virgin olive oil, to coat
flaky sea salt, to coat
2 generous handfuls arugula
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
1 tablespoon mayonnaise
a scant 1/2 cup extra virgin olive oil
2 tablespoons parmesan cheese, freshly grated
2 teaspoons lemon juice, freshly squeezed
salt & pepper to taste
extra virgin olive oil
preheat the oven to 400°. wash the potatoes, stab them all over with a fork, rub with olive oil & season generously with sea salt. place directly on the oven rack & bake until tender, 45-60 minutes.
while the potatoes bake, whisk together the vinegar, mustard, mayo & olive oil in a small bowl. add the cheese & lemon juice, whisk to combine & season with salt & pepper. set aside.
sit down, enjoy a drink & unwind.
when there are about 10 minutes left on the potatoes, preheat a nonstick skillet with a little olive oil over medium heat. crack in the 2 eggs. season with salt & pepper. when the egg whites are firm, carefully flip with a spatula & cook just a tiny bit more, so the whites are set, but the yolks stay runny.
remove the potatoes from the oven & cut a big X into the tops. push in the ends & the potato will open. drizzle in a little dressing. toss the arugula with the remaining dressing, then stuff in the potatoes. top with fried eggs. eat!
adapted from 101 cookbooks
*without the egg, these would make an excellent side dish.