Polynesian Island Brunch: Aromatic Tropical Fruit Parfaits & Coconut-Infused Scrambled Eggs

Allergens

Eggs (Allergen)

Ingredients

• 1 cup fresh pineapple, diced
• 1 cup fresh mango, diced
• 1 cup fresh papaya, diced
• 2 ripe bananas, sliced
• 1/4 cup honey
• 1/4 cup lime juice
• 8 large eggs
• 1/3 cup coconut milk
• 1/2 cup finely chopped scallions
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup grated coconut, toasted (for garnish)

Instructions

1. Prepare the Tropical Fruit Parfaits: In a medium bowl, mix together the diced pineapple, mango, and papaya with honey and lime juice. Divide the mixture evenly among four glasses. Top each glass with sliced bananas. Set aside. Prepare the Coconut Infused Scrambled Eggs: In a large bowl, whisk together eggs, coconut milk, scallions, salt, and pepper until well combined. Heat a non stick skillet over medium heat and pour in the egg mixture. Cook, stirring gently with a rubber spatula, until the eggs are softly scrambled and cooked through, about 4 minutes. Assemble the Brunch: Top each fruit parfait glass with a generous serving of scrambled eggs, garnish with toasted coconut flakes, and serve immediately.

Chef’s Insight

To infuse the coconut flavor into the scrambled eggs, you can also add finely grated coconut meat to the egg mixture during cooking.

Notes

For an extra touch of luxury, you can add a drizzle of warm coconut caramel sauce to the fruit parfaits before serving.