Recipe | Scrambled eggs on hard dough bread, with bacon, fried plantain and baked beans

19 Sep

Sounds a bit full on doesn’t it?

Hard dough bread and plantain are known for their filling properties. If you are serving realistic portions without going overboard, this can be the perfect breakfast. I decided to be experimental when I realised that I had some plantains in the fridge that needed to be cooked that day. I could have fried them for dinner but I remembered that plaintains can be served any time of the day and if I were in my native St Lucia, I wouldn’t give it a second thought.

You can get plaintains from most Indian fruit and veg shops. Some Off Licences or newsagents will even have plaintains displayed out front amongst other fruit and veg. Go for the yellow ones with brown areas if you want to be able to cook it straight away. It will look like an over ripe banana.

Hard dough bread is a product you used to only be able to buy at decent bakeries in ethnic areas. You can now pick it up an mainstream supermarkets. I regularly buy mine from a bakery that has been around since I was a little girl, Toms Bakery in Ridley Road market, Dalston. I’m fortunate enough to be able to go there on my lunch break at work. Failing that, the Rainbow Bakery on Kingsland Road is another favourite.

Tom's Bakery in Dalston

Ingredients and Method:

Bacon: I used streaky bacon rashers as the flavour and texture is better than normal, but it must be smoked!

Slice the plantain any way you want – long ways or into coins and deep fry in a wok (make sure the oil is hot enough – you can do this by frying a breadcrumb and checking how long it takes to brown). Once the plaintain has been fried, drain off oil by resting on a sheet or two of kitchen paper.

To make the perfect scrambled egg (for two)

  • 3 eggs
  • 1 heaped tbsp creme fraiche
  • sprinkle of parsley
  • dash of Knorr Aromat All Purpose Savoury Seasoning (or pinch of salt)
  • knob of butter (into mixture)

Roughly stir mixture – no need to scramble as it spoils texture. Ensure however, that the egg, creme fraiche and butter is mixed through. Get the frying pan hot with a tablespoon of vegetable oil.

Pour the mixture into the pan and use a silicon (preferably – if not then wooden is fine) spatula to keep lifting from the pan and making sure the rapidly cooking egg is moving around the pan. Don’t allow it to stick. It shouldn’t – this is why a mixture of oil and butter has been used – they both stop the egg from sticking and the butter adds to the taste.

Once cooked assemble in the following order:

  1. Slice of hard dough bread lightly buttered
  2. rasher or two of bacon
  3. 2 or three slices of plaintain – side by side on top of the bacon
  4. scrambled egg on top of plantain
  5. Baked Beans on top of egg you don’t really need me to tell you how to cook beans do you?! ;)

Perfect Sunday brunch!

Scrambled egg on hard dough bread with plaintain, bacon and beans

Scrambled egg on hard dough bread with plaintain, bacon and beans

One Response to “Recipe | Scrambled eggs on hard dough bread, with bacon, fried plantain and baked beans”

  1. lee October 14, 2010 at 3:14 pm #

    That looks pretty good, I’m hungry now.

    I’ve been getting the breakfast wrap from BLT recently, beans, scrambled egg, bacon, black pudding and onions, it’s a fiver, but keeps me full most of the day. Nice blog btw

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Steve Says...

"Randomness sprinkled with awesomeness..."

Repeating Islands

News and commentary on Caribbean culture, literature, and the arts

A Thrifty Mrs

A fun money saving blog

LIFE

Classic Pictures From LIFE Magazine's Archives

The Very Hungry Londoner

Food. Travel. London.

London BYO/Corkage Restaurant List

BYO and corkage information for London Restaurants, grouped by area.

She Hearts The High Street

Stay stylish on a budget

Little Bliss Book

A 20-something's ventures in clean eating, healing from allergies & finding bliss in the little things

Unofficial Guide to the London Underground

Mind the gap. And your manners.

Life is Short. Eat hard!

Our Endless Search for Fantastic Food!

Somewhere Beyond the Sea

A blog about life, travel and sights along the way

Foodie Claire

A little blog about food, restaurants and drinking by an Essex Girl

the boy who ate the world

Confessions of a Malaysian-born, London-based foodblogger in search of the perfect meal...

The London Review of Sandwiches

In search of London's best sandwiches

Ang Sarap (A Tagalog word for "It's Delicious")

A blog about dishes and recipes prepared by a passionate foodie simplified for people who shares the same passion. Warning: May contain traces of reviews

lizsheldon

Just another WordPress.com site

en quête de saveur

a flavor quest

London Living

A little blog about food, restaurants and drinking by an Essex Girl

Samphire and Salsify

just another food blog

Follow

Get every new post delivered to your Inbox.

Join 1,232 other followers

%d bloggers like this: