Truffled Egg Whites & Plantains
Fluffy egg whites and crispy coconut oil fried plantains come together for a simple, gourmet style Breakfast! -Megan
Make This Recipe
Ingredients
- 3/4 cups Eggland's Best 100% Liquid Egg Whites
- 1/2 tsp black truffle oil
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1 tbsp store bought or homemade salsa
- 1 large very ripe plantain, peeled and sliced
- 1/2 cup coconut oil for frying
- sea salt
Preparation
Add coconut oil to a large frying pan & bring to medium high heat
When oil is hot, add sliced plantains to the pan
Fry plantains 5 minutes until edges begin to lightly brown then flip to fry 2-3 minutes more until lightly browned
Remove immediately from frying pan & place on paper towel to absorb leftover oil
Sprinkle sea salt on plantains
Bring a small frying pan to medium heat
In a small bowl, add egg whites, garlic powder, pepper & truffle oil
Whisk 5 minutes until eggs become frothy
Add frothy eggs to small frying pan
Cook eggs while stirring constantly, flipping periodically until done cooking 3-5 minutes
To a plate, add layer of plantains, add truffled eggs and top with salsa
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 319 |
| Fat | 28 g |
| Saturated Fat | 234g |
| Cholesterol | 0 mg |
| Sodium | 92 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Protein | 6 g |