We’ve faked the bread experience with some clever ingredient substitutions: While it seemed like we hit the jackpot with these flax seed buns and two ingredient pancakes, the gorgeous plantain recipe below from this plant-based cookbook might just be our new fave. Leave it to McKell Hill of Nutrition Stripped to transform a starchy banana look alike into a crave-able flatbread that makes the perfect date night dish..
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 drizzle honey – there’s nothing like it.
Plantain Flatbread With Poached Egg + Honey Drizzle
Serves 1 or 2
for the flatbread:
1 Tbsp coconut oil
1 medium green/slightly-yellow plantain, peeled and chopped
sea salt to taste
freshly ground black pepper to taste
honey to garnish
thinly sliced chives to garnish
for the poached eggs:
1 or 2 eggs
1 tsp kosher salt
2 tsp apple cider vinegar
Preheat the oven to 375 degrees F. Grease a 9 x 9-inch baking pan with coconut oil. In a high-speed blender, combine the plantain, two of the eggs and a pinch of salt. Blend until smooth. Pour the mixture into the baking pan and bake for 25 to 30 minutes until the flatbread is set and a toothpick inserted into the center comes out clean.
Prepare one or two poached eggs (depending on how many you are serving). To poach, combine two inches of water, salt and vinegar in a medium pot. Heat the water to a simmer. Use a spoon to rapidly stir the water in one direction, creating a vortex and whirling motion in the water. Gently crack an egg into the center of the vortex and continue swirling around it to keep the momentum going (only poach one egg at a time). When the egg begins turning white, turn off the heat and cover the pot. Allow the egg to simmer for 3 minutes. Remove from the water and repeat with the second egg.
Serve the plantain flatbread topped with the poached eggs, a sprinkle of salt and pepper, a drizzle of honey and some sliced chives.