Breakfast Sandwich w/ Plantain Chips & Sautéed Spinach

Breakfast Sandwich w/ Plantain Chips & Sautéed Spinach

As I’ve probably mentioned a few times before, brunch is my favourite meal time! I love brunch food and any opportunity I get I love to spend my Saturday mornings looking over a menu trying to make some hard choices! The concept was first introduced to me by my lovely mother who used to take me out for late breakfasts all the time during our weekend shopping trips so for Mother’s Day this year I decided to share two easy brunch recipes (one involves my Double Dipped French Toast) and the other is a quick breakfast sandwich with some added Caribbean flare :). They aren’t too complicated but nice enough if you plan to make her a special breakfast in bed hehehe.

For this you will need GREEN plantains as they do taste distinctly different from yellow/ripe plantains. These are generally found in the same shops or stalls (most afro-caribbean retailers) that sell ripe plantain.

Breakfast Sandwich

  • Serves: 1
  • Prep time: 5 mins
  • Cooking time: 10 mins


  • 2 slices of bread
  • 3 eggs
  • Fresh chives (roughly chopped)
  • 1 tsp butter
  • Sliced cheese
  • Smoked Salmon
  • ½ avocado


  1. Start by using a fork to mash up your avocado until it is a spreadable consistency.

  1. Butter your two slices of bread on both sides and set aside.
  2. In a mixing bowl add the eggs, as much chives as you would like and approx. 1 tsp of butter and whisk.
  3. Heat a frying pan on a medium to high heat and toast your bread for 30secs – 1min on each side until its golden brown on both sides. Remove from the pan and spread your avocado paste on both slices.
  4. Turn the heat down to a low – medium temperature and add in your egg mixture.
  5. As the egg is cooking keep pushing the sides into the centre so it reduces in size and forms an omelette like shape.

  1. Once the bottom on the egg is golden and the mixture has all come together flip your eggs over to cook the other side.
  2. Place the sliced cheese and smoked salmon on top.
  3. If you prefer you smoked salmon cooked flip it back over for approx. 30 seconds.
  4. Remove from the pan and place in between your slices of bread to create a sandwich.
  5. Cut in half and serve.

Plantain Chips

  • Serves: 1-2
  • Prep time: 1-2 mins
  • Cooking time: 10 mins


  • 1 green plantain
  • 2 – 3 tbps of sunflower oil
  • Sea salt (to taste)


  1. Remove the skin from your green plantain.
  1. Cut it up into diagonal pieces approx. ½ inch thick each.

  1. Heat 2 tbsp of oil in a frying pan on a medium to high heat and fry the plantain for about 1 minute on each side. You do not want it to be cooked or golden brown you just want to soften it a little.
  2. Add a sprinkle of salt (to taste) whilst the plantain is frying.
  3. Remove the plantain from the pan and use the back of a wooden spoon to flatten each piece so that they look squashed!

  1. On a medium-high heat place the plantain back in the frying pan and fry until cooked through, golden brown and crispy on both sides.

  1. Once they are cooked use some paper towels to remove any excess oil by blotting them.
  2. Serve.

Sautéed Spinach

  • Serves: 1
  • Prep time: 1 -2 mins
  • Cooking time: 5 mins


  • Handful of fresh spinach
  • 1 tbsp butter
  • 2-3 cloves garlic (finely chopped)
  • White pepper (to taste)
  • Sea salt (to taste)


  1. In a frying pan melt the butter on a medium-high heat.
  2. Add in garlic and sautee for about 1-2 minutes until golden brown.
  3. Add in your handful of spinach and season with salt and pepper to taste.
  4. Sautee spinach until it has wilted – approx. 2-3 minutes.

Remove from the heat and serve immediately.

As we don’t eat pork in my house I used smoked salmon for my sandwich but you can use bacon instead as I hear it’s great with eggs and avocado.

And finally, happy mother’s day to all the wonderful mothers and especially to mine! Love you babes 🙂

Enjoy! 🙂

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