Not a vegan breakfast / brunch, but a couple things on that... I really wanted poached eggs today, and though there are several vegan recipes for poached eggs, they all are tofu based. I can't have soy, so that's a non starter. Second, we're heading out of the country soon, and it would be criminal not to use up the eggs I keep on hand for my husband.
Good news, this would be easy to keep vegan by just leaving off the egg. You could also make life hard on yourself, but also make the meal better, by making your own tofu poached eggs .
Now, why "Huevos de Golfo"? Fried plantains are common in the Caribbean and Central America. Treating corn with lime is also common in that region. Looking at the hummus, jalapenos are from Mexico and avocados from Mexico are the best (Sorry Peru). Eggs Gulf of Mexico sounds dumb, so "Huevos de Golfo."
This is definitely a WORK IN PROGRESS. Next time, more garlic. Maybe a chopped jalapeno with the corn salad. I dunno. I'll keep at it.
Recipe Inspired by | Serves: 2 | Time: ~15 min.
Ingredients
1 cup vegetable oil
1 green #plantain, halved width-wise, then halved lengthwise
2 cloves garlic, minced
1 cup #corn kernels
1/2 cup diced #tomatoes
1/2 cup diced red #bellpepper
1/4 cup diced red onion
1 tbsp lime juice
1 tsp cumin
1 tsp chili powder
1 cup avocado hummus (I made ahead of time)
4 poached eggs (I used an egg poacher)
And I ended up shaking some garlic salt on top
Instructions
The instructions for the fried plantains came from Culinarie Kit.
In a deep pan, heat vegetable oil on low. Add garlic and watch for it to turn golden. Using a strainer, remove garlic and set aside.
Raise the heat to medium-high so the oil is just barely bubbling. Carefully submerge the plantain quarters in the oil and allow to fry for 3-4 minutes, until they have started to brown.
During this first phase or ahead of time, combine ingredients corn through chili powder in a bowl and set aside.
Remove the plantain quarters to a sheet of parchment paper. Allow to cool slightly for handling, but not all the way. Using a rolling pin -OR- another sheet of parchment and a cutting board, gently flatten each quarter until it is about 1/4″ thick. Return these quarters to the oil and cook another 4-5 minutes, or until the outsides are a deep golden brown and crispy.
While the plantains are in this last phase, poach your eggs.
Remove twice-fried plantains from the oil and turn off the heat. Allow these to drain on a rack, parchment paper or paper towel. Sprinkle generously with sea salt and reserved, cooked garlic. Then spread avocado hummus on each plantain. Then top with poached eggs. Then divvy out the corn, bell pepper and tomato salad over top the hummus and eggs.
Enjoy!