Wash the sweet potatoes thoroughly and prick all around with a fork several times. Wrap individually in aluminum foil. Place on the oven shelf and cook in the oven for about 60 minutes.
Take the potatoes out of the oven and let them cool for 5 minutes. Open the foil at the top and cut the potatoes lengthways. You should make sure that they remain whole at the bottom and that they are not completely divided.
Cut the camembert into slices (I cut off the edge) and drain the kidney beans. Fill the sweet potatoes with both ingredients, season with salt and pepper and bake again for 5 minutes (without sealing the foil) in the oven until the cheese has melted nicely.
Meanwhile, wash the rocket and mix it with olive oil and lemon juice.
Heat water in a saucepan and add the vinegar. The water should be hot (approx. 75 ° C), but not boiling!
Now open the eggs one by one in a small bowl and carefully slide them one after the other into the hot water. Now, with 2 spoons, shape the egg white around the yolk into a packet (you don`t want to know how I got on). Let the eggs stand for about 3 - 4 minutes until the egg white has set. Now take the poached eggs out of the pot with a slotted spoon and place in cold water.
Take the stuffed potatoes out of the oven quickly and top them with rocket. Drain the eggs on the kitchen paper and also place them on the potatoes.
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