Author Notes
Fluffy egg whites and crispy coconut oil fried plantains come together in this Truffled Egg Whites & Plantains dish for a simple, gourmet style breakfast! —Megan Olson
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Ingredients
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3
large egg whites
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1/2 teaspoon
black truffle oil
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1/2 teaspoon
garlic powder
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1/2 teaspoon
pepper
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1 tablespoon
store bought or homemade salsa
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1
large very ripe plantain, peeled and sliced
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1/2 cup
coconut oil for frying
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sea salt to taste
Directions
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Add coconut oil to a large frying pan & bring to medium high heat
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When oil is hot, add sliced plantains to the pan
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Fry plantains 5 minutes until edges begin to lightly brown then flip to fry 2-3 minutes more until lightly browned
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Remove immediately from frying pan & place on paper towel to absorb leftover oil
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Sprinkle sea salt on plantains
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Sprinkle sea salt on plantains
Bring a small frying pan to medium heat
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In a small bowl, add egg whites, garlic powder, pepper & truffle oil
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Whisk 5 minutes until eggs become frothy
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Add frothy eggs to small frying pan
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Cook eggs while stirring constantly, flipping periodically until done cooking 3-5 minutes
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To a plate, add layer of plantains, add truffled eggs and top with salsa
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