Gluten-Free Cuban Breakfast Extravaganza – A Sensory Feast!

Allergens

Eggs, Soy (in black beans)

Ingredients

• 4 ripe plantains
• 1 cup cooked black beans, seasoned with garlic and onion
• 8 large eggs
• 1/2 cup gluten
• free bread crumbs
• 1/2 cup chopped cilantro
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 slices of gluten
• free toast
• 1 avocado, sliced
• 2 cups cooked white rice
• 1 cup homemade or store
• bought GF latke sauce (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Peel and slice the plantains into 1/2 inch thick rounds. In a large bowl, toss the plantain slices with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated. Arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 20 minutes, or until golden brown and tender.
3. In another large bowl, whisk together the eggs, gluten free bread crumbs, chopped cilantro, ground cinnamon, ground nutmeg, 1/4 teaspoon of salt, and a pinch of black pepper. Set aside.
4. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat. Pour the egg mixture into the skillet and cook until firm, about 3 5 minutes. Remove from the skillet and let cool slightly before cutting into wedges.
5. To assemble, place two plantain slices on each plate followed by a scoop of cooked black beans, an egg wedge, a slice of gluten free toast, and a few avocado slices. Serve with white rice and latke sauce if desired.

Chef’s Insight

The combination of flavors and textures in this dish is what makes it truly special, so don't be afraid to experiment with different seasonings or ingredient substitutions.

Notes

Be sure to use ripe plantains for the best texture and flavor.