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Breakfast

Peak Omelette

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  1. Eggs
  2. Peak Evaporated Milk
  3. Chopped Onions
  4. Chopped Tomatoes
  5. Chopped Pepper
  6. Oil or Butter
  7. Salt to Taste

Once you have all this together simply crack your eggs into a bowl and pour in your Peak Evaporated Milk. Whisk and set aside. Place a frying pan over medium heat, add butter/oil and your onions, tomatoes, and peppers. Fry slowly and remove from the pan after a few minutes. Reheat the pan with more butter and pour in your egg mixture to coat the bottom of the pan. Add your fried ingredients to one side and salt to taste. Fold the Omelette in half and your Peak Omelette is ready to enjoy!

Source: blog.allnigerianrecipes.com

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Breakfast

Chorizo Breakfast Tacos with Potato Hash and Eggs

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Ingredients

Directions

  • Prep 10 m

  • Cook 8 m

  • Ready In 18 m

  1. Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
  2. Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
  3. Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.
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Breakfast

Sweet Plantain Hash & Eggs

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Hash Plantain and Eggs Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Breakfast
Cuisine: Fusion
Servings -4
Calories286 kcal
AuthorImma
Ingredients
  • 1/3- cup vegetable oil or more
  • 3 -4 large ripe plantains
  • 2 cups black beans sub sausage
  • ½ medium onion diced
  • 1 teaspoons smoked paprika
  • 1 teaspoon minced garlic
  • 3 cups diced tomatoes 14.5-ounce can diced tomatoes
  • ½ tablespoon smoked paprika
  • 1 small bell Pepper diced
  • ½ teaspoon cumin optional
  • Cayenne pepper
  • 2 teaspoons bouillon powder optional
  • 2 Tablespoons parsley
  • Salt and pepper to taste
  • Cooking spray
  • 3-4 Large Eggs
Instructions
  1. Preheat Oven to 400 Degrees F
  2. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
  3. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
  4. Remove plantain peel by pulling it back. Dice plantains (medium to large dice or cut according to preference.
  5. Frying Method
  6. Heat up a large skillet or cast iron with oil up to ¼ inch- medium-high heat until hot but not smoking.
  7. Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
  8. Use a slotted spoon, transfer the fried plantains and drain on paper towels.
  9. Baking method
  10. Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning plantains frequently – for about 12 -20 minutes or till plantains turn slightly brown.
  11. Plantain Hash
  12. Next add about ¼ cup or more oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, sweat for about a minute.
  13. Then add bell pepper, diced tomatoes, bring to a simmer, and add beans bouillon powder and cayenne pepper
  14. Cook for about 7-10 minutes, stirring occasionally to prevent burning burn. Adjust for seasoning, and then sprinkle with parsley.
  15. Crack about 3-4 eggs or more over the top of the hash in different spots. Add a little extra salt and pepper to the eggs if you wish. Place the skillet in the preheated oven on the top rack and bake at 400 degrees F or until the eggs are cooked to preference
  16. Remove from oven, transfer to a plate and serve with more hash plantains, avocados and/or bread.

Sweet Plantain hash & eggs   – A delicious skillet breakfast Casserole that is brimming with flavor and packed full of protein!  Beans and eggs.  Make it for lunch and dinner too!  Great Anytime.

Sweet Plantain Hash & Eggs

You know what? I just can’t get out of my breakfast rut. I can count how many meals I make just using ONE hand alone.

Um.. Embarrassing, especially for a person who’s always cooking.

Believe me, I have tried and it’s hard to get out of a routine  when you are press for time.

Sweet Plantain Hash & Eggs

But tell you what; on the weekends it’s another ball game – I   eagerly await-dreaming up new flavors to try out especially for breakfast.

It sets the tone for the rest of the weekend and keeps me in good spirits.

Hash Plantain and Egg

This here, is Hash plantain made with  beans, bell pepper (might I add, abundantly available this time of the year) tomatoes and other spice mix, then top with eggs.

The best part about this incredibly flavorful, hearty and filling, nutritious, paleo breakfast and is that is topped with fried eggs. And it’s just visually appealing.

Sweet Plantain Hash & Eggs

I enjoyed eating this plantain hash so much that I had it for lunch too! And then made another set for my brother to pick up.And he totally fell in love with it.

You can crack as many eggs into the pan as you want and cook them until they are cooked to your taste. Or just fry the eggs and place on top of the hash either way works beautifully.

Serve with extra plantains or bread and avocado and or hot sauce

Notes

  • With picking out plantains it is best to get plantains that are ripe, yellow with few black spots and firm, Not overly ripe (Dark skin) because it would end up too mushy. Unripe plantains are best when fried not suitable here.
  • Replace plantains with sweet potatoes if plantains not available
  • Omit the Eggs and make it completely Vegan

Enjoy!!!

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Breakfast

Plantain Pancake

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Plantain Pancakes- Rich, tender, & delicious Soft, Tender, Rich  Plantain Pancakes, like pancakes but with a sweet plantain taste.  Good for Breakfast or make it for dessert with coconut sauce.

Plantain Pancake

Have you tried one of those 2 ingredient banana recipes? When I heard about the trend of two ingredient banana pancakes, I just had to jump onboard and do a taste test. Sad to say it’s not my thing.

Decided to do the same with plantains since plantains contain more starch. I loved the full plantain flavor and the soft interior.

But still not sold.

You may not want to take my word for it. I am not a fan of flourless, sugar and dairy free pancakes.

The two- ingredient plantain pancake just doesn’t taste like pancakes. No they don’t! So if you are expecting a pancake you will be painfully disappointed.

If you are feeling adventurous give it a try and tell me what you think.

This here is my  variation of plantain pancake made with flour, eggs, milk, overly ripe plantain, butter and nutmeg. Simply delicious and satisfying. Good enough to make me want to get some extra plantains when am at the grocery store.

Plantain Pancake

These come together quickly with a blender. Blend the plantains until puree and then add the rest of the ingredients. Let it rest and you are on your way to a tasty breakfast.

Plantain pancake

Want a scrumptious dessert? Top with Coconut sauce and you will be glad you did.

 

Enjoy!!!

Course: Breakfast
Cuisine: African
Servings -5
Calories398 kcal
AuthorImma
Ingredients
  • 2 medium overly ripe plantains 1 cup puree
  • 1 1/2 cups flour
  • 2/3- cup milk
  • 2/3- cup water
  • ¼ cup sugar adjust to taste
  • 5 eggs
  • 1/3 cup melted butter
  • 1- teaspoon vanilla extract
  • 1/2 -1 teaspoon nutmeg
  • ½ cup oil optional
Instructions
  1. Cut up peeled plantains. Add to blender and blend until puree. You may do so with a potato masher. Then add the rest of the ingredients and pulse several times until all the ingredients have thoroughly mixed. Scrape the sides if need be and do one last pulse.
  2. Let the batter rest for about 30 mins or more in the refrigerator or overnight.
  3. Heat a skillet or a non stick frying pan then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter. Then pour about a ½ cup of batter depending on your fry pan or skillet. Tilt pan so the batter spreads across the bottom of the pan. Cook the pancake for about 1 minute on each side, or until the bottom is light brown.
  4. Serve hot with coconut sauce, cinnamon sugar, powder sugar or syrup.

 

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