Ingredients
- 2 large yellow plantains
- 6 slices nitrate free sugar free bacon (sugar free for Whole30)
- 1/2 tsp fine grain sea salt
- black pepper
- 4 eggs to poach - or cook to preference if you prefer not to poach
- 1 medium avocado
- greens of choice for garnish
Instructions
To Make the Fritters:
-
First, cook bacon over medium-hi heat until crisp, drain on paper towels and save 1/4 cup of rendered bacon fat
-
Cut off the ends of your plantains and score the sides to remove the peel. In a large bowl, mash the plantains with a potato masher until smooth (a few lumps are fine)
-
Crumble the cooked bacon and add to the mashed plantains. Also add the salt and pepper and mix.
-
Heat a large nonstick skillet over medium heat (no hotter) and add the 1/4 cup bacon fat
-
Form the plantain mixture into 8 small patties and fry in the bacon fat over medium heat, adjusting the heat to avoid burning. Cook on each side until golden brown and crisp.
To poach the eggs:
-
First, crack them carefully into a bowl without breaking the yolks.
-
Heat 1-2 inches of water in a large shallow pan until small bubbles form (a simmer) and whisk the water in a circle (helps keep the whites together)
-
Carefully add the eggs to the simmering water, poach for 2-3 minutes until the whites have set, and remove with a slotted spoon onto a plate. Sprinkle with a bit of salt and pepper.
-
Serve fritters with sliced avocado, your favorite greens, and a poached egg for dipping. Enjoy!