Cuban Scrambled Egg Platter

4
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In

Recipe: #32549

June 14, 2019



"A whole breakfast"

Original recipe yields 4 servings
OK

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.

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