Mangú de plátano, huevos revueltos and bacon

Mangù con huevos y tocineta © tuttysan, 2007

 

Move over cereal! I like my breakfast of champions. This recipe is for 1 person. Increase quantity accordingly for more people.

Mangú de plátano:

Peel one green plantain. Once peeled, cut it in half and then again until you are left with 4 smaller pieces. In a small pan boil some water. Add plantains and half a teaspoon of salt.  Let the plantain boil until soft (about a 1/2 hour). Once soft, place on a deep plate, add some hot water and half a tablespoon of butter and mash until plantains are soft and butter has disappeared into them. Plantains tend to harden quickly, so add just a bit of cold water and mash it into the mangù, so it will remain soft.

Optional but extremely yummy: on a frying pan, add a table-spoon of cooking oil and let it heat. Chop half a small white/red onion in thin and long slices. When the oil is hot, add the onions, a pinch of salt and pepper, and a teaspoon of vinegar. Serve over the plantains.

Huevos revueltos:

Chop half an onion, two cloves of garlic, half a red bell pepper and spinach (add other veggies if you like – tomatoes, mushrooms, kale also go well with eggs). Heat one table spoon of cooking oil on a frying pan, add veggies and stir until tender but still crisp. Add two beaten eggs and salt to taste. Stir until eggs have the consistency you like. Serve.

Bacon:
Oh for crying out loud! must I tell you how to do everything?!

Anyway, feel free to use your favorite kind of oil. I shy away from olive oil when it comes to frying. This breakfast goes great with orange juice and coffee.