Plantain Flatbread with Poached Egg and Honey Drizzle from Nutrition Stripped

We have to admit, breakfast is one of the meals that is always on our mind. Today we’re sharing a recipe we can’t wait to whip up this weekend – Plantain Flatbread with Poached Egg and Honey Drizzle from Nutrition Stripped by McKel Hill. It’s a healthy and filling breakfast that’s the perfect combination of sweet and savory. Plus, we never say no to a poached egg!

In Nutrition Stripped, popular blogger and Instagrammer, McKel Hill draws inspiration from nature, the turning of the seasons, the world of plants, nutrient dense foods and hidden gems in the world of superfoods. This cookbook shows readers how deliciously simple whole foods cooking can be and features more than 100 exciting and good-for-you recipes and beautiful color photography throughout.  Pre-order Nutrition Stripped and we’ll send you four delicious bonus recipes from the when the book is on sale August 23rd! Head over here to submit your proof of preorder today.

Plantain Flatbread with Poached Egg and Honey Drizzle

copyright 2015 Katie Newburn Photography

Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey—there’s nothing like it.

  • 1 medium green/slightly yellow plantain, peeled and cut up
  • 3 or 4 eggs
  • Sea salt
  • Freshly ground black pepper
  • Honey
  • 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, combine the plantain, 2 of the eggs, and a pinch of salt and blend until smooth.

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).

Poach 1 or 2 eggs (depending on how many you are serving), following the how-to on page 40. Serve the plantain flatbread topped with the poached egg(s).

Sprinkle with salt and pepper to taste, and a drizzle of honey. Garnish as desired.

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