Plantain Flatbread With Poached Egg And Honey Drizzle Recipes
PLANTAIN FLATBREAD WITH POACHED EGG AND HONEY DRIZZLE
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.
Provided by McKel Hill
Number Of Ingredients 6
Steps:
- Preheat the oven to 375ºF. Grease a 9x9-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). 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.
HONEY GLAZED PLANTAINS
This recipe is made to accompany my Recipe #373203 and my Recipe #373114. They complement each other so well. But this is good as is, and is pretty quick to make. A nice sweet side dish. Recipe originally came from Aaron McCargo.
Provided by breezermom
Categories Low Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a medium frying pan and coat with canola oil.
- Slice plantains on the bias, then saute until brown.
- Mix in butter and scallions until butter is melted and scallions are softened.
- Remove from heat, and stir in honey and parsley.
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