Red Meat Allergy Friendly Paleo Plantain Breakfast Bowls
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Learn more →Ingredients
2 servings
For the bowls
- 4 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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
- 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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