Black Bean Stuffed Sweet Potatoes with Eggs

Serves 4

• 4 medium sweet potatoes
• 1 (15 oz) can black beans
• 4 oz fontina cheese, finely grated
• 3 cups spinach
• 1 tsp olive oil
• 4 Eggs
• sea salt, to taste
• black pepper, to taste

1. Scrub potatoes and poke holes throughout skin.
2. Microwave each potato for 6-8 minutes, or until they are fork tender. Time may increase depending on the size of the potato. For larger potatoes, flip at the 6 minute mark. (See notes for baking instructions.)
3. Meanwhile, cook eggs as desired (poach, fry, soft boil), grate cheese, drain and rinse beans.
4. When potatoes are done, slit open and top with cheese, beans, spinach and a drizzle of olive oil.

Use any beans, greens, and cheese you have on hand. I love to poach eggs for these but if you need to keep it easy and quick, fried eggs are just as good (try to leave the yolk intact if you can)

To poach eggs:

1. Bring a medium pot full of water, 3 tablespoons white vinegar and 2 tablespoons salt to a boil. Reduce heat and allow water to come to a simmer.

2. Crack one egg into a small bowl, when water is ready quickly slide the egg into the simmering water. Cook for 2-3 minutes until white becomes opaque. If the white begins to separate, gently spoon it back toward the yolk. Remove egg, set aside and repeat.

To bake potatoes in the oven:

1. Preheat oven to 400.

2. Pierce potatoes and bake for 45-60 minutes (until soft and easy to pierce with a fork).