Updated: Jun 15
Sometimes we all need a little something extra to make breakfast more interesting. I eat eggs every morning. In fact, my whole family does. We are like Bubba from Forrest Gump but with eggs instead of shrimp. Fried eggs, scrambled eggs, boiled eggs, dippy eggs, deviled eggs, egg salad; the list goes on and on.
I was missing the convenience of breakfast sandwiches while frying up some of my current food addiction (plantains!!). I've used tostones as buns for hamburgers, which is delicious. If you haven't tried that, DO IT! I'll make a separate post on the totally easy way to make paleo tostones at home.
These can be made neatly enough to be somewhat portable for eating on the go, but I generally slap them together as quickly as I can and eat the slider-sized yummies as I walk back and forth passed the kitchen table. Usually while chasing a couple of toddlers or while trying to keep them occupied with art and craft projects (many of which I put on the blog, go find them under the DIY tab!)
Now for the SAMMICHES!
1 serving each
1 medium plantain, slightly yellow but not fully ripe
oil for the pans
Slice the plantain on the bias, to get slightly bigger 'buns' and lay them out on a frying pan over medium heat.
While those are toasting, crack the eggs into your favorite egg pan. I like to leave the yolk intact for a slightly gooey center, but for less mess during eating, pop the yolks, or whisk before pouring into the pan.
Once the plantains have some color, flip over to let them finish.
To assemble: Evacuate your plantains to a plate. Cut the egg into roughly the same size as your plantain slices and put them on top of the slices. Add a small squirt of Dijon mustard (or any condiment you like) on top of the egg slices and lay another plantain slice on top.