I made this super simple and delicious (and pretty!) lunch today, so I thought I’d share in a new segment called “10-Minute Lunch!”
I like to keep lunch quick and easy. I’m usually in between meetings around noon and can’t always get away to make an elaborate meal. If I don’t have pre-made salads, left-overs or soups on hand, I can usually throw something fresh and healthy together in 10 minutes or less.
Here’s what I did today:
- Baked sweet potato** (Wash the skin and pop it in a 400-degree oven for 45 minutes to an hour. This is so hands-off, I didn’t count this cook-time as part of the 10-minutes. You could use the microwave to bake the potato if you are more limited on time!)
- I used this method for a soft-boiled egg. Worked like a charm!
- While egg was cooking, I lightly tossed arugula and thinly sliced red onion with olive oil, red wine vinegar, salt and pepper.
- Stack them all on a plate – and eat!
Look at that perfectly runny yolk!
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