Easy Slow-Cooked Scrambled Eggs with Mashed Plantains (Paleo + Grain Free)
I love breakfast, it is easily my favorite meal of the day, I often have breakfast for lunch and dinner. Mainly because I LOVE eggs, there is something about them that makes me just get all types of excited. When I was younger I loved watching Food Network, I mean I would watch it like it was my job. Then I would go into the kitchen and make my own version of whatever it is I had just seen on tv. It became a game of some sort, trying to mimic the recipes I saw of Rachel Ray or Giada or Emeril with whatever was in our fridge and pantry.
I remember when I tried to master scrambled eggs, I would have my grandpa take me to the grocery store (we lived in South Florida at the time and my trips to Publix are very memorable) to get butter, and cream and anything that I needed to try to master the creamiest, most delicious eggs ever.
I was nine at the time and the journey of self-discovery and creating the best recipes continue to run through me.
A few weeks ago I was talking to someone and they asked me if I still enjoyed cooking as much as I did when I was younger and it took me a while to realize that while I still very much enjoy cooking, the passion and self-discovery aspect was gone. That is when I realized it was time to jump back into the kitchen and not overthink what I was making and just let the ingredients speak through me.
When I was younger I dreamt of two things, being a psychologist (I was and still am fascinated by the human brain and the way it works and thinks) and a food critic or food writer. I wanted to bring people on a journey like I had been when I was younger.
So to me, cooking is a dance, it’s a trip down memory lane and these eggs with mashed green plantain are exactly that. A trip down memory lane, when I would visit my aunt in Santa Marta, Colombia every summer until she moved to Panama and a couple years later we did too.
My aunt was very much into real ingredients and real food and while she did not cook her maid/our nanny would let me get lost in the kitchen creating all sorts of magical creations.
Mashed green plantain also is known as cayeye in Colombia is our mashed potato but it is seasoned with butter and garlic and it makes my mouth water just thinking about it. The best part of it all is that it is gluten free, grain free and naturally paleo.
I like this because I can make a big batch of the mashed plantains and also the delicious tomato salsa and enjoy it throughout the week. When I don’t have time for the creamy, low and slow eggs I go for a fried egg and sometimes I throw some bacon in there and call a day.
The eggs are cooked on low heat, I mean low fucking heat until they curdle with lots of ghee (cause you know I love ghee) and then seasoned with salt + pepper and a little green onion. I’ve been making these eggs for years now and finally mastered a dairy-free version when I was 20 living in Cambridge, Ma. Yeah I know almost eight years ago.
Trust me, you are gonna fall in LOVE with this breakfast platter of dreams and it is definitely gonna become your go-to on slow and easy mornings. I love serving this with piping hot coffee and just enjoy 20 minutes to myself before letting the world in.
Oh, and can you all believe that I am moving in two weeks.?? I know. CRAZYYYY.!
Alright my loves, there you have it a delicious, make your mouth water Easy Slow-Cooked Scrambled Eggs with Mashed Plantains (Paleo + Grain Free)
Easy Slow-Cooked Scrambled Eggs with Mashed Plantains
4 green plantains, peeled and cut in half
9 T of ghee, separated, some for the mash, some for the eggs and some for the tomato sauce
salt + pepper to taste
3 T creamy garlic spread or pureed garlic *
3/4 cup of bone broth
6 tomatoes, medium diced
1 cup of sliced green onion
*I use this creamy garlic spread, but you can obviously make your own.
WHAT YOU NEED TO DO
In a large pot add the peeled plantains and fill with water, and bring to a boil over medium-high heat. Once it starts boiling, bring the temperature down to medium heat and cook until the plantains are tender. About 15-25 minutes depending on the plantains.
In a large skillet on low heat, add 3 T of ghee and let melt. Meanwhile in a large bowl, beat the eggs and season with salt + pepper. Add to the skillet and leave alone, occasionally you are gonna stir, once the curdles start forming. You will continue to stir until the eggs are cooked, you want to take them off the heat while they are still a little wet. This will take about 20 minutes since you are cooking them on really low heat.
In another large skillet add the other 3 T of ghee and the tomatoes along with 1/2 cup of bone broth. Cook on medium-low heat, until the tomatoes break down, about 10-15 minutes. Once they are ready, turn off the heat and add 3/4 cup of the sliced green onion.
Once the plantains are cooked, strain and return to the pot, turn off the heat. Start mashing and add the remaining 3 T of ghee and 1/4 cup of bone broth. Mash until you have a chunky sort of smooth texture, think mashed potatoes, then add the creamy garlic and season with salt + pepper.
When you are ready to plate, divide the mashed plantain into four plates, then to the same with the eggs and the same with the tomato salsa. Top the eggs with the remaining green onion and enjoy. Since I live alone, I don’t make as many eggs, I make half and enjoy half for breakfast and half for lunch and then once the mashed plantains and tomato salsa are cooked I put them into tubberware and enjoy during the week.
Babes, if you make this let me know by dropping a comment below! I love hearing what you all think. Have a beautiful day and remember that cooking is an adventure, not a chore. Xo