Exotic Egg & Plantain Breakfast Bowl

While I made this dish for a Passover breakfast, it can be enjoyed at any time of year, by people who celebrate Passover or not. It consists of a plantain banana, cooked with no oil but plenty of flavorful seasonings, spruced up with juicy raisins, sweet flaked coconut, and spicy sautéed red pepper. Topping it off with a nourishing egg scrambled with wilted kale and sprinkled with Gorgonzola cheese crumbles makes this breakfast bowl both balanced and satisfying! The recipe here is for one serving; however as always feel free to multiply the recipe to serve all your family and friends.

Exotic Egg & Plantain Breakfast Bowl

serves one

kale egg gorgonzola breakfast bowl with plantain banana

Ingredients:

  • 1 medium plantain banana
  • 1 tsp brown sugar
  • dash of ground cinnamon
  • dash of ground sage
  • 2 tbs Sun Maid brand mixed jumbo raisins
  • 1 tbs sweetened flaked coconut
  • 1/3 cup sliced red pepper
  • 1 cup fresh, washed baby kale
  • 1 egg
  • 2 tbs crumbled Gorgonzola cheese (I used Lucerne brand)

Directions:

Slice the plantain into relatively thin coins (I found that the thinner the slices, the more the flavors of the sugar and spice were able to penetrate.) Toss the plantain slices with the brown sugar, cinnamon, sage, and/or any other spice you think would be tasty.

Chop up the red pepper slices into smaller pieces.

Spray a small pan generously with nonstick cooking spray. Spread out the plantain slices on the pan so all are touching the pan’s surface. Add the raisins, coconut, and red pepper. Cook over medium heat for a few minutes, until the sides of the plantain slices touching the pan are browned. At this point, flip each slice to brown the other side.

When plantain slices have browned on both sides, remove from heat. Pour all contents of the pan into desired serving bowl.

Crack egg into a small bowl and beat vigorously.

Spray the pan with more nonstick cooking spray. Place one cup kale and the beaten egg on the pan. Scramble the egg with the kale until kale is wilted and egg is fully cooked.

Remove from heat. Place egg mixture on top of plantain mixture in serving bowl.

Sprinkle Gorgonzola cheese over the egg.

Enjoy warm. Bon appetit!

plantain banana wilted kale gorgonzola egg passover breakfast bowl

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