Breakfast Tostones (Whole30)
I love these little guys. They’re so much fun! And the carby veggie-ness of plantains are especially helpful in workout recovery: so they’re great for Saturday mornings after a big workout!
Here’s what you need:
-2 GREEN plantains
-4 strips of Bacon
-1/4 C. Avocado Oil
Here’s what to do:
Preheat oven to 350°. Place bacon strips on a foil-lined cookie sheet and bake for 20 min.
While bacon is cooking, peel plantains and slice into very thick (approx. 1 inch) slices. Do NOT slice too thin or tostones will not turn out properly!
Heat avocado oil in a large, deep skillet on medium-high. Place plantain slices in oil.
Don’t touch the slices and let cook for 4 1/2 minutes. Flip, then cook for an additional 4 1/2 minutes. Swirl oil in skillet occasionally for even cooking.
Transfer slices to a paper towel-lined surface and use the flat bottom of a drinking glass to smash each slice.
Return smashed slices (AKA tostones) to oil for 30 seconds, flip, and then cook for 15 more seconds. They can burn quickly during this step, so keep an eye on them!
Remove tostones from oil, scramble eggs in remaining oil in skillet (maybe drain some excess oil out first if necessary), and spoon scrambled eggs on the top of each tostone. Sprinkle salt if desired.
Once bacon is finished cooking, slice the strips, placing one piece on top of each egg tostone.
Serve hot! Serves 2-3 people.
These are also super yummy with my blender salsa. Enjoy!
- 2 GREEN Plantains
- 4 Strips Bacon
- 3-4 Eggs
- 1/4 C. Avocado Oil
- Salt (optional)