Savory Caribbean Brunch: Coconut-Crusted Eggs Benedict with Spicy Plantain Hash & Mango Salsa
Discover a delectable Caribbean Brunch recipe that's perfect for a Paleo diet. Savor coconut-crusted eggs benedict with spicy plantain hash and zesty mango salsa in this mouthwatering meal. This Paleo-friendly brunch is sure to transport you to the sun-soaked shores of the Caribbean.
Allergens
Eggs, Coconut
Ingredients
- 1. 6 large organic eggs 2. 1 cup unsweetened shredded coconut, divided 3. 1/4 cup almond flour 4. 1/4 tsp ground cinnamon 5. 1/4 tsp ground nutmeg 6. Salt and pepper, to taste 7. 4 ripe plantains 8. 1 tbsp coconut oil 9. 1/2 tsp red pepper flakes 10. 1 mango, diced 11. 1/4 cup finely chopped red onion 12. 2 tbsp freshly squeezed lime juice 13. 1/2 cup fresh cilantro, chopped 14. 1/4 cup toasted coconut flakes 15. 1/4 cup capers 16. 1/4 cup grass
- fed butter 17. 1/2 tsp garlic powder 18. 1/2 tsp onion powder 19. Optional: hot sauce, to taste
Instructions
- Prepare the coconut crusted eggs benedict.
- Create the spicy plantain hash.
- Make the mango salsa.
- Assemble the Caribbean Brunch.
Chef’s Insight
The combination of flavors and textures in this Caribbean Brunch recipe creates an unforgettable culinary experience.
Notes
For a more traditional eggs benedict experience, consider using smoked salmon instead of bacon.