Plantain Flatbread With Poached Egg Recipe

Plantain Flatbread With Poached Egg and Honey Drizzle

Photograph by Katie Newburn

By McKel Hill, writer of the Diet Stripped Cookbook

Consider plantains because the sister to the banana. They’re not as candy, as they include much less sugar. They’re additionally increased 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
Sea salt
Freshly floor black pepper
Garnish: thinly sliced chives


  • Preheat the oven to 375˚F. Grease a 9 × 9-inch baking pan with coconut oil.
  • In a high-speed blender, mix the plantain, 2 of the eggs, and a pinch of salt and mix till easy.
  • Pour this combination into the baking pan and bake for 25 to 30 minutes, till set and a toothpick inserted into the middle comes out clear (or elevate up the edges to verify for doneness).
  • Poach 1 or 2 eggs (relying on what number of you’re serving), following the how-to on web page 40 of the e-book.
  • Serve the plantain flatbread topped with the poached egg(s). Sprinkle with salt and pepper to style, and a drizzle of honey. Garnish as desired.
  • From NUTRITION STRIPPED by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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