Sunday’s Brunch Eggs Benny

January 2021 - Breakfast

Sunday’s Brunch Eggs Benny

Serves 2
Time: 40- 45 minutes

Directions:

  1. Cut the plantain into 2 inch slices.
  2. Heat avocado oil in a cast iron pan over medium heat.
  3. Add plantains and cook about 5 minutes on each side. Transfer plantains to a cutting board. Use the base of a mug or plate to press each plantain to about ¼ inch thick.
  4. Return plantains to frying pan and cook for another 5 minutes on each side. Transfer to a paper towel-lined plate and set aside.
  5. For the avocado cilantro sauce, place avocado, ice cubes, lime juice, hemp hearts, and cilantro in a food processor. Blend until creamy. Add salt and pepper to taste. You can add 1 tsp of water to reach your desired consistency.
  6. How you cook the eggs is up to you. You can simply fry the eggs frying pan sunny side up. Or, if you would prefer poached, bring a pot of water to a boil. Add sea salt and vinegar. Carefully stir the water with a spoon to create a whirlpool. Gently add one egg into the center of the whirlpool. Cook for 3 to 4 minutes then use a slotted spoon to remove the egg onto a paper towel-lined plate. Repeat for the rest of the eggs. Set aside.
  7. To assemble, place a few flattened plantains on a plate, layer an egg and any of the toppings you desire finishing with a drizzle of the avocado cilantro sauce. Serve with a side of mixed greens. Enjoy!

Laura Spencer is one of Nature’s Fare Markets’ vitamin specialists and a passionate foodie. She believes we can be as happy, healthier, and fulfilled as we allow ourselves to be. As a certified Holistic Nutritional Consultant, she works with people to help them achieve a healthy lifestyle by focusing on modifying behaviours and eating habits that are not working.
@bonfirenutrition | bonfirenutrition.ca

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