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Cuban Scrambled Egg Platter
4
Servings
Servings
30m PT30M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
50m
Ready In
Ready In
"A whole breakfast"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (840.9 g)
- Calories 1451.9
- Total Fat - 67.6 g
- Saturated Fat - 17.1 g
- Cholesterol - 1363.6 mg
- Sodium - 1004.8 mg
- Total Carbohydrate - 137.7 g
- Dietary Fiber - 27.7 g
- Sugars - 18.8 g
- Protein - 78.2 g
- Calcium - 367.8 mg
- Iron - 14.7 mg
- Vitamin C - 43.4 mg
- Thiamin - 1.5 mg
Step 1
In a medium saucepan, sauté the garlic in a tablespoon of olive oil until golden, then add onions.
Step 2
Cook until they change color.
Step 3
Add the jalapeños and cook for about 5 minutes.
Step 4
Take the cooked rice and mix in black beans, onions and jalapeños.
Step 5
Meanwhile in another saucepan,
Step 6
Quickly brown the plantains in remaining olive oil,
Step 7
Then set aside.
Step 8
Wipe the saucepan with a kitchen paper towel, then melt butter and scramble eggs.
Step 9
Plate scrambled eggs topped with the sofrito sauce to one side.
Step 10
In the center of the plate, place the black bean rice mixture and garnish with fresh avocado cubes.
Step 11
On the other side, place the sautéed plantains, serve hot
Tips & Variations
No special items needed.
Tags :
Breakfast
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