The typical breakfast options in North America are basically desserts in disguise. Most cereals contain as much sugar as a cookie, muffins are usually just cupcakes without frosting, and flavored yogurts can have more sugar than most ice cream.
These breakfast options may be easy, but here's the trouble: Starting the day with a lot of sugar is a VIP ticket to board the blood sugar roller coaster, which means high cravings, low energy, up-and-down mood swings, and a nasty case of the hangries.
Luckily, we’ve got a breakfast recipe that will help you get off to a better start with the perfect balance of carbs, fat, protein, and greens. It’s a little different from your typical breakfast, but once you make it, you’ll see why everyone who tries it becomes obsessed. It’s sweet and salty, with peppery bites of arugula and creamy egg yolks. Plantains add just the right amount of healthy carbs to give you energy and support your gut health.
This breakfast recipe is:
Yep, it's pretty much perfect for anyone!
Eggs with Arugula and Plantains
Time: 25 minutes
1 tbsp coconut oil
1 ripe plantain, peeled and sliced
2 cups arugula
1 tbsp apple cider vinegar (optional, if poaching)
sea salt, to taste
Heat the coconut oil in a heavy skillet over medium heat. Add the plantains and cook for about 5 minutes per side, until golden brown. While the plantains fry, add the arugula to your plate and cook the eggs.
To poach the eggs, bring a small saucepan of water to a simmer then add the apple cider vinegar. Crack one egg at a time into a small cup. Stir the water with a spoon to create a whirlpool. Carefully add egg into the whirlpool. Cook for 3 to 4 minutes. Use a slotted spoon to carefully remove the poached egg and transfer it to top the bed of arugula. Repeat with remaining egg.
Add the cooked plantains to the plate, sprinkle with sea salt as desired and enjoy!
Hard boil the eggs and cook the plantains in advance to make this an easy breakfast to throw together in minutes.
Your plantain should have some black spots on it to indicate that it is ripe. Avoid green plantains, as they are impossible to peel.
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