By McKel Hill, writer of the Diet Stripped Cookbook
Consider plantains because the sister to the banana. They’re not as candy, as they comprise much less sugar. They’re additionally larger in starch than most fruits, making them good for gluten-and grain-free breads. My favourite a part of this whole dish is upon serving: The second you break the egg white simply sufficient for the golden yolk to spill over, the starchy flatbread soaks up each final bit, leaving you with a pleasant steadiness of moisture. The egg yolk is wealthy and daring, with the added bonus of sprinkled salt and drizzled honey — there’s nothing prefer it.
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Plantain Flatbread Recipe With Poached Egg
Serves 1 or 2
1 medium inexperienced/barely yellow plantain, peeled and reduce up
three or four eggs
Freshly floor black pepper
Garnish: thinly sliced chives
From NUTRITION STRIPPED by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.