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Fried Eggs Plantains and Chimichurri Sauce

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This Fried Eggs Plantains and Chimichurri Sauce recipe brings new meaning to the phrase “power breakfast.” Loaded with protein, healthy fats, low GI carbs and, most importantly, FLAVOR.

Power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.

This is the bom chicka waaah of breakfasts right here, my friends.

I’m not even sure what that means.It’s just….there’s so much going on here, I almost don’t know where to start.

option to go straigt to recipe

Let’s start with the chimichurri sauce.

It is wildly inauthentic. And wildly good.

Power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.I created this sauce for a client and then begged them to let me share it here. Thank goodness for generous clients.

All those fresh herbs (oregano, parsley and mint) make it so bright. The Aleppo pepper gives it a little heat. And the garlic gives it a heavenly, savory bite.

Speaking of garlic, when this chimichurri sauce is on your menu make sure you have a pack of gum handy throughout the rest of your day.

Fried Eggs Plantains and Chimichurri Sauce Recipe

Power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.It’s also worth stating that, once you try this chimichurri sauce, you will be looking for ways to put it on allthethings. It’s traditionally served with steak, so start there. The possibilities are endless. Hopefully, your romantic partner will love it, too, because then you won’t have to worry about your breath. You can both be happy, smelly and healthy together for the rest of your lives.

[clickToTweet tweet=”Chimichurri sauce. It’s what’s for breakfast. With fried eggs and plantains.” quote=”Tweet this low carb breakfast.” theme=”style1″]

Next up are the plantains, dusted with a little ground sumac, some Aleppo pepper and fried in coconut oil. They sing a light sweet harmony alongside the savory melody of this dish andย  provide a healthy dose of carbs that won’t spike your blood sugar.

Power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.And, last but definitely not least, the eggs. One thing the popularity of my Baked Eggs with Lentils has taught me is people love eggs as much as I do. Which makes me so happy. Thank goodness all that craziness about eggs being bad for you is over.

That said, I probably don’t do my eggs in the healthiest way. I like them super duper crispy. Which means high heat. Typically not the greatest where health is concerned.

But here’s what I do.

Power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.I get my cast iron skillet smoking hot. Then I coat it generously with coconut oil and let that heat up a little. Then I add the eggs, which sizzle and kind of inflate as soon as they hit the pan. Then, I DO NOT TOUCH THEM until they’re cooked through. They release from the skillet like buttah and have a nice runny yolk every time.

Power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.This is a great breakfast to have before a workout. It will provide all the fuel you need plus you’ll be sweating all that garlic out of your pores so maybe your gym mates won’t be hovering over you waiting for you to finish on the elliptical. Maybe. Although, in NYC, a little garlic never scared anyone.

How do you like your eggs? Let me know in the comments. And if you make this fried eggs plantains breakfast, or any of my other recipes, snap a picture and use hashtag #midlifecroissant on social media so I can check it out!ย 

Mid-Life Croissant simple, healthy Recipe Blog

This post is linked up at What’s Cookin’ Wednesday.

Power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.
Print
Fried Eggs Plantains and Chimichurri Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
A power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.
Course: Breakfast
Cuisine: American
Servings: 1 person
Author: Christine | Mid-Life Croissant
Ingredients
For the Sauce
  • 1/2 cup packed Italian flat-leaf parsley
  • 1/2 cup packed fresh oregano and mint leaves
  • 1/2 teaspoon Aleppo pepper
  • 3 cloves garlic
  • 4 scallions sliced, white bulb and light green stem only
  • 1/3 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon lemon juice
  • salt and pepper to taste
For the Plantains
  • 1 tablespoons coconut oil
  • 1/2 of a ripe plantain peeled and sliced crosswise
  • sumac
  • Aleppo pepper
For the Eggs
  • 1 tablespoon coconut oil
  • 2 eggs
Instructions
For Sauce
  1. Place all the ingredients (parsley thru salt and pepper) into the bowl of your food processor and process until it comes together in a pesto-like consistency.
For Plantains
  1. Heat coconut oil in skillet over medium heat.
  2. Dust plantain slices with sumac and Aleppo pepper.
  3. Fry in coconut oil for one or two minutes each side.
  4. Remove to plate with spatula.
For Eggs
  1. To same skillet, add coconut oil and heat until you see wisps of smoke.
  2. Add eggs.
  3. Fry, without moving them around, until they are cooked through.
  4. Remove to plate and serve with plantains and chimichurri sauce.

Chimichurri Sauce adapted from Little Spice Jar.

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Filed Under: Breakfast/Brunch, Dressings and Condiments, Healthy, Recipes, vegetarian

« Saucy Saturdays Blog Hop No 46
Saucy Saturdays Blog Hop No 47 »

Comments

  1. Serena Ball MS, RD (@tspcurry) says

    June 26, 2016 at 3:40 pm

    I can never quite get fried plantains. But I must so I can spread with this glorious sauce. Glad your client let you share! Gorgeous pics too!

    Reply
    • Christine says

      June 26, 2016 at 5:14 pm

      Thank you, Serena. I just saw your email. So excited!! Let me know what’s tripping you up on the plantains. I’d be happy to help because I want everyone to love them as much as I do.

      Reply
  2. Erin | Thanks for Cookin says

    June 15, 2016 at 5:55 pm

    I’ve never cooked eggs in cast iron before. Those crispy edges look awesome though! I’ll have to give that a shot this weekend!

    Reply
    • Christine says

      June 16, 2016 at 7:01 am

      Let me know how it goes! If your pan is well seasoned and you’re generous with the oil it’ll give you the crispiest egg in town.

      Reply
  3. whittypaleo says

    June 5, 2016 at 10:17 am

    Ugh Christine this is my kind of breakfast! That is all. Haha

    Reply
    • Christine says

      June 5, 2016 at 12:34 pm

      Then we have A LOT in common ๐Ÿ˜‰

      Reply
  4. Celeste @The Whole Serving says

    June 4, 2016 at 8:35 pm

    If I could I would eat the computer screen right now. This looks so OMG good, you are making me hungry!

    Reply
    • Christine says

      June 5, 2016 at 7:56 am

      Hee hee. Mission accomplished ๐Ÿ˜€

      Reply
  5. sherrygcole says

    June 4, 2016 at 11:33 am

    I love to try new recipes and this one looks so good. We have been using coconut oil to cook with lately, and I like that this recipes calls for it. BTW, your photography is gorgeous!

    Reply
    • Christine says

      June 4, 2016 at 12:37 pm

      Thank you Sherry. I love coconut oil! Hope you give this a try, it’s so flavorful.

      Reply
  6. athleticavocado says

    June 2, 2016 at 8:42 am

    Holy Moly, this looks like the breakfast from heaven! I just started getting into plantains, but never had them with eggs. Such an incredible idea!

    Reply
    • Christine says

      June 2, 2016 at 9:12 am

      I will tell you, as humbly as possible, that this breakfast rocks. I’m fairly new to plantains, too, and more than a little obsessed. I want to find a recipe for plantain hash browns!

      Reply
  7. Sarah says

    June 1, 2016 at 3:30 pm

    Fried eggs and plantains reminds me so much of home! I love the chimichurri pairing too – this looks like tomorrow’s breakfast!

    Reply
    • Christine says

      June 2, 2016 at 9:14 am

      Wait. Where’s home?

      Reply
  8. fearlessdining says

    June 1, 2016 at 2:29 pm

    This looks like an incredible breakfast. Sharing ๐Ÿ™‚

    Reply
    • Christine says

      June 1, 2016 at 2:35 pm

      Thanks, Sandi!

      Reply

Trackbacks

  1. 31 Sumac Recipes for Any Time of Day - Mid-Life Croissant says:
    June 16, 2019 at 10:07 am

    […] Fried Eggs, Plantains and Chimichurri Sauce from Mid-Life Croissant […]

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Hey there! If you've been looking for a healthy(ish) food blog that doesnt' take itself too seriously you're in the right place. I focus on low carb, low sugar and dogma FREE recipes that taste great. Read more here -->

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