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Breakfast

Poached Egg With Sweet Potato And Brussels Sprouts Hash

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Recipe (Enough to serve four)

Brussels sprouts – 1/2 a bundle, each sprout sliced into four disk

Sweet potato – 2 peeled and chopped into small cubes of roughly equal size

Red onion – 1/2 roughly chopped

Garlic – 2 cloves minced

White pepper – 1 tsp

Salt – about 1/2tsp or to taste

Black pepper – pinch or two to taste

Coconut oil -2TB (feel free to use any oil, I just like coconut oil at higher temps)

Eggs – one egg for each serving

Thyme hollandaise

Egg yolks – 2

Lemon – juice of 1/2 a lemon

Butter – 4 TB melted

Fresh Thyme – 2tsp chopped

Water – 1TB

Salt and pepper – a few pinches or to taste

Melt you 4 tablespoons of butter in a small sauce pan. Add the 2 tsp of thyme and cook for 1-2 minutes. Turn off heat and let sit to infuse while you prepare the rest of your meal.  Also set out the eggs for poaching on the counter, you want to bring the eggs to room temperature before cooking, it helps with poaching.

Chop up sweet potatoes, Brussels sprouts, red onion, and garlic. Heat a medium sauce pot filled with two inches of water until simmering. This will be used later for your hollandaise, so leave this pot aside (simmering) for several minutes until you have started your hash.

In a separate skillet heat oil on medium low heat and add garlic. Cook for a minute until fragrant. Add onion to this skillet and increase heat to medium. Cook for a few minutes until onion starts to soften. Add sweet potatoes and increase heat to medium high/ high heat. Cook about 8-10 minutes stirring/flipping occasionally until potatoes are almost cooked and start to brown. Add Brussels sprouts and cook for several more minutes until starting to color (4-5 minutes). Season with white pepper, black pepper, and salt.

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Now, while sweet potatoes are cooking, you can work on the hollandaise sauce. Combine egg yolks, 1 TB of water and juice of 1/2 a lemon in a small-ish stainless steel bowl and place over the prepared pot of simmering water ( hold with a oven mit or rag – the bowl will get warm ). You want the bowl to be hovering over the simmering water, not touching the water if possible. Whisk eggs/water/lemon juice together for several minutes. It will start to get foamy and thicken. You want to thicken your eggs but not cook them. After 2-3 minutes remove from head and slowly drizzle in butter/thyme mixture while whisking vigorously. Keep whisking until your hollandaise has thickened up some. Set aside.

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After you finish the hollandaise, use your simmering pot of water and fill with more water (make sure it is a few inches full) and add in a splash of apple cider vinegar. Heat the pot up to a high simmer/low boil. At this time spoon your hash mixture onto plates to be ready for your poached eggs and get out a wooden spoon. Crack an egg into a small ramekin. Once water is ready, dip the edge of the ramekin into the water and gently pour the egg into the water (one at a time). Use the wooden spoon to gently swish the water surrounding the egg towards the egg to help hold the shape. Cook on a high simmer for 3-4 minutes ( I like my yolk runny) or longer for a cooked yolk. Remove egg with a slotted spoon, let drain and place on top of hash. Spoon over hollandaise. Repeat process for any other servings. Devour and lick plate clean. Happy brunching!

 

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Source : l-o-r-e.com
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Breakfast

Plantain Omelette

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Plantain Omelette Ingredients

  • 1 ripe plantain
  • 2 eggs
  • 1 frankfurter (Satis)
  • ½ a tomato
  • ½ an onion
  • ½ teaspoon salt
  • 2 tablespoons green peas
  • A few leaves leafy vegetables
  • Vegetable oil
  • Habanero pepper (optional)

More information about the ingredients

  1. For best results, use ripe but firm plantains.
  2. These leafy vegetables work well with this recipe: Ugu, Spinach and Scent leaves.

Before you prepare Plantain Pie

  1. Peel and slice the plantain into thin discs (see video). Fry till golden and set aside.
  2. Slice the onions, habanero pepper (if using it) and the leafy vegetables. Cut the frankfurter and tomato into small pieces. See the video to see how I cut mine.
  3. Break the eggs, beat, add the salt and mix very well.

Directions

  1. Fry the onions in a small quantity of vegetable oil for 1 minute.
  2. Add the tomato, frankfurters and green peas and fry for 2 minutes.
  3. Pour the result into the egg, add the sliced leaf vegetables and stir.
  4. Heat a small quantity of vegetable oil and pour the egg mix from step 3 into the pan such that the mix is well spread out to cover the pan.
  5. Reduce the heat to very low and once the edge of the omelette cakes, lay the fried plantains flat on the omelette to cover it.
  6. Shake your frying pan from time to time and once the plantain omelette cakes all over, gently transfer it to a flat plate, see video.

Slice up like pizza and enjoy with other breakfast dishes.

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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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