Author: Allie, Customer Experience Manager Prep Time: 15 minutes Cook Time: 10 minutes Serves: 2 A hearty plate to satisfy all taste buds: Plantains, eggs, plant-based hemp burger, avocado & goat cheese, oh my! You get creamy & crunchy, sweet & salty, fresh & fried. The perfect balance of textures and flavors to cozy up to on a lazy Sunday morning! Ingredients: 4 eggs Goat cheese or Cotija Cheese, crumbled, to taste 1 semi-ripe plantain 1 avocado, sprinkled with sea salt, lime & garlic powder Butter or ghee Coconut oil Handful of Turnip Microgreens Hemp burger, halved or quartered for each serving. In a pinch, I like to use Hilary’s hemp burgers. Hot sauce, optional Instructions: Peel the plantain and cut it in half both lengthwise and crosswise. Press each “quarter” with the flat end of a knife to flatten/smash slightly. Heat about 2 tbsp of coconut oil (can use vegetable oil if you don’t like the taste of coconut oil) in a large skillet. Once hot, carefully add your plantain quarters. Turn heat down to medium-high. Cook on each side for 1-2 minutes, or until golden brown. Sprinkle with sea salt then transfer to a paper towel lined plate to drain off excess oil. Heat your hemp burger to your liking in a cast iron skillet. Set aside. Cook your eggs however you prefer them. For this plate, I opt for over-easy: Heat 1 tbsp of butter or ghee in a medium sized skillet over medium heat. Crack 2 eggs into the pan gently and season with salt, pepper and any other seasonings you like. Let the eggs cook undisturbed until the whites are almost completely set and opaque except for the ½ inch area around the yolks, about 2 minutes. Use the edge of a flat spatula to cut and separate the eggs if needed. Gently slide the spatula under one of the eggs, making sure it is centered under the yolk, and carefully flip the egg. Flip the second egg. Cook until the whites are completely set, about 30 seconds more. Gently slide the eggs onto a plate. Repeat with the remaining 2 eggs. While the eggs are cooking, dice up your avocado and season with lime, garlic powder and salt. Divvy everything up onto 2 plates. Crumble cotija cheese over the plantains, add a few drops of hot sauce if desired and garnish everything with fresh microgreens. Enjoy!
