Here we go again. Poached eggs for a special weekend breakfast! I really have been on an egg kick. As always, vegans, you can make vegan poached eggs. It means using tofu, though, and I can't have soy, so real eggs. I'm sorry.
My husband and I spent our first vacation as a married couple in Puerto Rico and we quickly fell in love with mofongo. It's been way too long, so why not create a whole new vegetarian breakfast around it?
This is how Huevos San Juan was born.
Makes: 4 | Time: ~30 min.
Mojo Criollo by Caribbean Trading (slightly adjusted, made ahead of time)
5 garlic cloves, coarsely chopped 1/2 cup onion, minced 1 cup orange juice 1/2 cup lime juice 1 tsp cumin 1 tsp oregano, dried 1 tsp S&P 1/4 cup cilantro, chopped 1 tsp hot sauce 1/2 cup EVO
Green Banana Mofongo by Chronicles AFL
4 green #bananas
1-2 garlic cloves, minced
1/2 tbsp adobo
1/4 cup EVO
Coconut Bacon by Cookie + Kate
1 cup large, unsweetened coconut flakes (not regular shredded coconut)
1 tbsp coconut aminos
1 tbsp liquid smoke
2 tsp maple syrup
Some water & EVO
Put a large pot on to boil for the bananas. Also, preheat oven to 350 degrees F to prep for the bacon. While that's getting warmed up, go ahead and start the sauce.
Heat olive oil over medium heat. Add garlic and onion. Cook until fragrant (not browned), 30 seconds. Remove from heat, cool 5 minutes. Stir in juices and spices. Return to heat and bring to boil for 1 minute. Bring to room temperature. Place mixture in blender or food processor. Add cilantro. Blend until smooth.
Green Banana Mofongo
Peel green bananas and slice them into 1/2 inch pieces. Cook them in boiling water for 10-12 minutes or until easily pierced by fork. While the bananas cook, throw the bacon in the oven.
Back to the mofongo: Add the cooked green bananas to a bowl and add . add the minced garlic, adobo and the olive oil in a large bowl and mash until it forms a paste. Taste and adjust seasoning if it needs it.
Line a large, rimmed baking sheet with parchment paper or a silicone mat.
Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with tamari, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper.
Bake on the top rack for 12 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. Remove from oven.
Fill an egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Crack an egg into each cup, cover the pan and cook to the desired doneness, about 4 minutes.
Put it all together!
Combine the mofongo with the coconut bacon. Then scoop out 4 even portions. Form into patties.
If you want, throw the patties on a skillet with oil and cook on each side to form more of a cake and not a mash. My bananas weren't as green as they should be, so they're mushier than expected, and it wasn't worth it to figure out making the mash into cakes (in my opinion)
Once your mofongo base is ready, add poached eggs, then drizzle with mojo criollo.