Plantain Flatbread With Poached Egg and Honey Drizzle
A delicious gluten-free flatbread made from plantains and eggs, topped with perfectly poached eggs and finished with a sweet honey drizzle. This unique breakfast dish combines the subtle sweetness of plantains with savory eggs for a satisfying meal.
Ingredients
- •1 medium plantain
- •4 whole eggs
- •1 pinch sea salt
- •1 pinch black pepper
- •2 tablespoons honey
- •2 tablespoons chives
Cooking Instructions
- 1.
Preheat the oven to 375ºF. Grease a 9x9-inch baking pan with coconut oil.
5 min
- 2.
In a high-speed blender, combine the plantain, 2 of the eggs, and a pinch of salt and blend until smooth.
5 min
- 3.
Pour this mixture into the baking pan and bake for 25 to 30 minutes, until set and a toothpick inserted into the center comes out clean (or lift up the sides to check for doneness).
30 min
- 4.
Poach 1 or 2 eggs (depending on how many you are serving). Serve the plantain flatbread topped with the poached egg(s).
5 min
- 5.
Sprinkle with salt and pepper to taste, and a drizzle of honey. Garnish as desired.
2 min
