Crispy Plantain & Egg Breakfast Bowls with Avocado Chimichurri

I tin’t order yous how much I LOVE fried plantains (a.k.a. tostones). There’s a lilliputian hole in the wall Cuban home virtually me that has the BEST I’ve ever had. They pound the plantains super sparse earlier frying them in addition to serve the tostones amongst a garlicky mojo dipping sauce. It’s pretty much nutrient sky.

I was inspired to brand my own together with turn it into a savory breakfast situation! There’s scrambled eggs, plantains fried inward kokosnoot crude oil (twice!) to brand them super crispy, a quick pico de gallo, in addition to avocado chimichurri! I desire to put it on everything.


So this avocado chimichurri. It’sec delicious. If y'all’ve never had chimichurri before, it’s an Argentinian condiment filled with herbs, garlic, vinegar, in addition to olive fossil oil. It’s ordinarily used every bit a dip for meats as well as steak! So then skillful.

I added avocado to the mix to arrive a super creamy sauce. I likewise honey avocado with eggs, and alongside everything for that matter, and then it was natural to want to add it to chimichurri!

Instead of deep frying the plantains, I shallow fried them inwards a fiddling kokosnoot crude oil. It’second insanely skillful for you lot besides. The typical method for making tostones is to tike them once, and so hit them to make them thinner, too tike them once more until gilded together with crispy. So that’s what I did here. The creamy in addition to crispy consistency is perfection.

I dearest my savory breakfasts in addition to this i is my novel favorite. It’second super salubrious too. I used scrambled eggs in the recipe, simply it would be super delicious alongside a fried runny egg or poached eggs!

It’sec a dressed up version of my common sugariness spud, egg white, sautéed spinach, as well as avocado breakfast. When you lot accept a lilliputian extra time inwards the morning, or on the weekends, attempt this! Such a fun brunch. It would be and then skillful alongside bacon. Or pulled pork or beef for just about extra poly peptide!

Print

Crispy Plantain & Egg Breakfast Bowls alongside Avocado Chimichurri

Course

Breakfast

Prep Time xx minutes

Cook Time fifteen minutes

Total Time 35 minutes

Servings 2 -iii

Author Molly (Spices inwards My DNA)

Ingredients

• 
  2
  dark-green plantains, sliced into 1/two'' slices
  


• 
  three
  tablespoons
  kokosnoot rock oil
  


• 
  8
  big eggs, beaten
  


• 
  For the AVOCADO CHIMICHURRI:
  


• 
  ane
  avocado
  


• 
  i/ii
  loving cup
  cilantro
  


• 
  one/ii
  loving cup
  apartment leafage parsley
  


• 
  one
  clove
  garlic, chopped
  


• 
  juice of 1 lime
  


• 
  2
  tablespoons
  apple tree cider vinegar
  


• 
  1/4
  cup
  olive rock oil
  


• 
  pinch
  of cerise pepper flakes
  


• 
  salt as well as pepper to gustation
  


• 
  For the PICO DE GALLO:
  


• 
  2
  vine ripe tomatoes, diced
  


• 
  juice of 1 lime
  


• 
  1/three
  loving cup
  diced ruby onion
  


• 
  i/iv
  loving cup
  cilantro, chopped
  


• 
  few pinches of salt
  

Instructions

1. 
   
   Make the avocado chimichurri. Add the avocado, cilantro, parsley, garlic, lime juice, apple cider vinegar, olive fossil oil, cherry pepper flakes, and a pinch of salt in addition to pepper to a nutrient processor. Blend until shine as well as creamy. Season to taste alongside additional common salt too pepper. Set aside.
   
   


2. 
   
   Make the pico de gallo. In a minor bowl, stir together the diced tomato, lime juice, ruby onion, cilantro, together with a few pinches of common salt. Set aside.
   
   


3. 
   
   Melt the kokosnoot crude in a big nonstick skillet over medium to medium-high estrus. Once hot, add the plantains in a unmarried layer in addition to small fry for two-three minutes per side. Drain on newspaper towels. Smash the plantains alongside the dorsum of a spoon, keeping them intact but flattening slightly. Fry them over again for nigh one infinitesimal per side until gilt in addition to crispy. Drain on newspaper towels.
   
   


4. 
   
   In a sort out skillet, rut over medium and add the eggs. Scramble them until they attain your desired consistency. Season amongst salt as well as pepper.
   
   


5. 
   
   To assemble the bowls, height eggs with fried plantains, the pico de gallo, together with a drizzle of avocado chimichurri. Add close to extra fresh cilantro if desired!