Caribbean · PANTRYHOP RECIPE
Fried Plantain and Egg Breakfast Plate
20 minutes · 2 servings · omnivore
A simple Caribbean home breakfast built around ripe plantains and eggs.
Ingredients
Check you have the quantities below.
- 2 ripe plantain
- 4 eggs
- 2 tablespoons butter or oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Let’s make it
- Slice plantains on the diagonal. Heat 1 tablespoon butter or oil in a skillet over medium heat and fry plantain 2–3 minutes per side until golden.
- Remove plantain and keep warm. Add remaining butter or oil to the pan.
- Cook eggs scrambled or well-set fried, seasoning with salt and pepper.
- Serve immediately with the plantain.
Scramble the eggs soft but fully cooked and cut the plantain into small pieces.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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