Low Sodium Paleo Plantain Breakfast Bowls

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium Paleo Plantain Breakfast Bowls

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Ingredients

2 servings

For the bowls

4 strips bacon
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)
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1 large ripe plantain, peeled and sliced into ½-inch rounds
2 tbsp coconut oil, divided
3 cups baby spinach
½ tsp garlic powder
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs

For serving

1 ripe avocado, pitted and sliced
¼ tsp red pepper flakes (optional)
1 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Cook the bacon in a large skillet over medium heat, turning once, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet. Leave the skillet on the heat.
2
Add 1 tbsp of the coconut oil to the skillet with the reserved drippings and increase the heat to medium-high. Add the plantain rounds in a single layer and cook undisturbed for 2–3 minutes, until the undersides are deep golden brown. Flip and cook for another 2 minutes, until both sides are caramelized and the centers are tender when pressed. Transfer to the plate alongside the bacon.

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