Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, plantain, sardine and egg. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Plantain and sardines with eggs simple to prepare but at the same time delicious! Plantain, two eggs , sardine so delicious. Plantain and Egg Frittata: How to Make Plantain and Egg Frittata Breakfast Idea Plantain and egg frittata is a perfect breakfast recipe you will love to.
Plantain, sardine and egg is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Plantain, sardine and egg is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook plantain, sardine and egg using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Plantain, sardine and egg:
- Take Plantain
- Prepare Sardine
- Prepare Egg
- Take spring onions
- Make ready Maggi
- Prepare Pepper
- Take Oil for frying
Top view of nest with colorful quail and chicken eggs on beige background. This recipe is for egg-free green plantain pancakes that you can eat while on the autoimmune paleo protocol. It is an adaptation of my plantain flour pancake recipe from last year. Egg and grain free plantain donut recipe.
Steps to make Plantain, sardine and egg:
- Peel and dice plantain in cubes, set aside.
- Break n beat eggs in a bowl, add pepper, maggi, spring onions n sardine.
- Put frying pan on a medium low heat, pour a little groundnut oil.
- Pour in the egg mixture n scrambled it(scattered), let it fry then pour in fried plantain n stir for some minutes. Turn off heat n serve.
- It can be used as side dish or as breakfast.
It is an adaptation of my plantain flour pancake recipe from last year. Egg and grain free plantain donut recipe. When you've run out of eggs. Sardines and fried plantains for two. To create something more like a cracker than a chip required extensive experimentation with fat content and cooking temperature (I also played with adding various Paleo flours but abandoned that idea when they just didn't taste as good as.
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