1 small sweet potato
1/2 cup leftover vegetarian chili, warmed (See Recipe Note)
1 large egg
2 tablespoons shredded cheese
1 tablespoon sliced green onions

Pierce the sweet potato a couple of times with a fork, wrap it in foil, and bake it at 400°F for about 45 minutes, until tender.

Bring a small saucepan of water to a rapid simmer and poach the egg. (See How To Poach an Egg.)

Slice the baked potato in half, lengthwise, and add the chili, cheese, and green onions. Add the poached egg and top with some fresh-cracked pepper. Enjoy!

Recipe Notes

• Make-Ahead Tips: Bake several sweet potatoes ahead of time, cool them completely, and refrigerate for up to 5 days. Warm them in the microwave before eating. Same goes for poached eggs — just store them in the fridge, covered in water; warm them in a bowl of hot water before serving.
• Vegetarian chili: This recipe for Black Bean Chili is a favorite. You can also substitute a scoop of warmed beans or other protein for the chili.

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