Plantain & king prawn hash with poached eggs
Plantains & Eggs
A tropical remake of the potato hash but this time made with roast plantains, king prawns and topped with some poached eggs.
This is a super quick and effortless meal that works great as a breakfast / brunch or a post workout meal.
You can watch a 30 second video tutorial via my Instagram to see just how effortless it was so make.
Remember to leave a comment below, tag me via Instagram so I can see your recreations.
Happy cooking 😊
Ingredients
2 Ripe plantains
½ Red onion
6-7 King prawns
2 Eggs
2 Tablespoon of hollandaise sauce
Salt & pepper to season
1tsp Smoked paprika
Parsley to garnish
Chilli flakes to garnish
Preparation
Peel the plantains, slice them down the middle then across and cut into small cubes.
Place the diced plantains on a lined baking tray, drizzle a little olive oil, salt, pepper and ½ a teaspoon of smoked paprika over it. Mix together then bake in the oven at 180 degrees for 15 minutes.
While the plantains are baking, finely slice half an onion. Put the sliced onions to one side then slice the king prawns in half.
In a shallow pan add 1 tablespoon of olive oil and begin frying the onions. Once they turn translucent add the king prawns and cook for 3-4 minutes.
In a separate pan poach 2 eggs.
Remove the baked plantains from the oven and mix in with the prawns and onions.
Place the poached eggs on top of the plantain hash, add some hollandaise sauce (optional) and garnish with some chilli flakes and parsley.
