Plantain Bacon Fritters with Avocado and Poached Egg (Paleo & Whole30

• Produce

  • 1 Avocado, medium
  • 1 Greens
  • 2 Plantains, large yellow

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Sea salt, fine-grain

• Other

  • 6 slices Nitrate free, sugar free bacon (sugar free for whole30

Found on paleorunningmomma.com

Description

Ingredients

• 2 large yellow plantains
• 6 slices nitrate free, sugar free bacon (sugar free for Whole30)
• ½ 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

Directions

• First, cook bacon over medium-hi heat until crisp, drain on paper towels and save ¼ 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 ¼ 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.
• 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!