Baked Sweet Potato-Egg Cups with Smoked Salmon
Servings
8people
Servings
8people
Ingredients
  • 4medium (fat and wide) sweet potatoes, scrubbed
  • Olive oil
  • Fresh lemon juice
  • 1cup flaked smoked salmon
  • ½cup soft cream cheese spread
  • ¼ cup snipped fresh flat-leaf parsley
  • 1teaspoon lemon pepper
  • 8 eggs
  • FOR THE SALAD:
  • ½teaspoon ground mustard
  • ¼teaspoon honey
  • 3tablespoons fresh lemon juice
  • ¼cup extra-virgin olive oil
  • Pinch each, salt and pepper
  • 8ounces baby arugula leaves or other delicate greens
  • Fresh lemon wedges for garnish
Instructions
  1. TO MAKE AHEAD:
  2. Preheat oven to 375°. Pierce potatoes several times with a fork. Rub potato skin with olive oil and place on a baking sheet. Bake until tender, about 60 minutes, turning potatoes once during baking (this creates a “flat” side for both halves of each potato. Place potatoes on a rack until cool enough to handle.
  3. Cut potatoes in half and brush cut sides with lemon juice. Scoop out potato flesh, leaving ¼ to ½ inch flesh around edges, being careful not to scoop through the bottom or sides. Reserve potato flesh for another use.
  4. In a bowl, combine salmon, cream cheese, parsley and lemon pepper. Spread 2 tablespoons salmon mixture in bottom and up sides of each sweet potato cup, leaving a indentation where you’ll place the egg. Place filled potato cups in greased baking dishes, using crumpled foil to hold potatoes upright if necessary. Cover dishes tightly with foil and refrigerate overnight.
  5. IN THE MORNING:
  6. Preheat oven to 375°. Remove eggs and potato cups from refrigerator and let sit at room temperature 25–30 minutes.
  7. Separate egg yolks from egg whites, one at a time, over a glass measuring cup with a spout, allowing egg white to fall into measuring cup.
  8. While yolk is still in the shell, gently lay yolk in a potato cup. Pour as much of the egg white as will fit around the yolk without spilling over. Repeat for remaining potatoes.
  9. Pour ¼ cup water in spaces around potatoes in each baking dish. Cover dishes tightly with plastic wrap and top tightly with foil.
  10. Bake 15–17 minutes, or until egg whites are set.
  11. Meanwhile, in a large bowl, combine mustard, honey and lemon juice. Slowly whisk in olive oil, salt and pepper. Add arugula and toss until coated with dressing.
  12. Serve potato-egg cups with arugula. Garnish with lemon wedges and cracked black pepper.
Recipe Notes
Nutrition Facts
Baked Sweet Potato-Egg Cups with Smoked Salmon
Amount Per Serving
Calories 228 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 205mg 68%
Sodium 300mg 13%
Total Carbohydrates 17g 6%
Dietary Fiber 5g 20%
Sugars 4g
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 potato cup and ½ cup greens): 228 cal, 12g fat (5g mono, 2g poly, 5g sat), 205mg chol, 300mg sodium, 17g carb (5g fiber, 4g sugars), 12g protein