By McKel Hill, author of the Nutrition Stripped Cookbook
Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey — there’s nothing like it.
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Plantain Flatbread Recipe With Poached Egg
Serves 1 or 2
1 medium green/slightly yellow plantain, peeled and cut up
3 or 4 eggs
Freshly ground black pepper
Garnish: thinly sliced chives
- Preheat the oven to 375˚F. Grease a 9 × 9-inch baking pan with coconut oil.
- In a high-speed blender, combine the plantain, 2 of the eggs, and a pinch of salt and blend until smooth.
- Pour this mixture into the baking pan and bake for 25 to 30 minutes, until set and a toothpick inserted into the center comes out clean (or lift up the sides to check for doneness).
- Poach 1 or 2 eggs (depending on how many you are serving), following the how-to on page 40 of the book.
- Serve the plantain flatbread topped with the poached egg(s). Sprinkle with salt and pepper to taste, and a drizzle of honey. Garnish as desired.
From NUTRITION STRIPPED by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.