Breakfast
Charred Plantain & Coconut Milk Scramble with Crispy Thyme Oil
Ripe plantains are halved lengthwise and seared hard in a cast-iron skillet until the exterior blackens and the interior becomes silky, then folded into silken scrambled eggs enriched with warm coconut milk and topped with thyme-infused brown butter. The contrast of bitter char, creamy eggs, and aromatic oil creates an unexpected breakfast that tastes like island soul food.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Coconut Curry Chicken Recipe 45 min
- Tofu Stir Fry Recipe 40 min
- Quinoa Salad Recipe 33 min
- Chicken Schnitzel Recipe 27 min
- Jerk Chicken Recipe 55 min
- Cauliflower Rice Recipe 18 min
- Gazpacho Recipe 20 min
- Chicken Tortilla Soup Recipe 70 min
More recipes using coconut
Cook these next
They reuse what this recipe already has you buying.
Charred Christophene & Callaloo Egg Royale with Spiced Hollandaise
Breakfast · 1146 cal
Whole Roasted Red Snapper with Green Seasoning, Charred Breadfruit & Coconut Beurre Blanc
Dinner · 892 cal
Whole Roasted Snapper en Papillote with Charred Lime, Allspice & Coconut Broth
Dinner · 1030 cal
Pan-Seared Lamb Loin Chops with Coconut-Garlic Rice
Dinner · 1401 cal
Whole Roasted Red Snapper in Charred Lime Leaf Oil with Roasted Breadfruit & Pigeon Pea Ragout
Dinner · 724 cal
Smoked Tomato Shakshuka with Crispy Cornbread Crumble
Breakfast · 889 cal