Ingredients
3 | Bananas, (green) (Main) |
1 to taste | Salt & freshly ground pepper |
1 to drizzle | Grapeseed oil |
8 | Eggs (Main) |
½ cup | Cream |
½ cup | Milk |
1 handful | Fresh herbs, (e.g. parsley, basil, thyme or a combination) (Main) |
1 Tbsp | Butter |
200 g | Smoked salmon, (cold smoked slices) (Main) |
1 optional | Crème fraîche |
Directions
- Peel the bananas using a sharp knife to remove the skin. Grate into a bowl and season. Squeeze the mixture together with your hands and form into circles.
- Heat a pan and add enough oil to lightly coat the surface. Cook the mixture for a few minutes on each side, turning over when golden and crispy. Keep warm while cooking the eggs.
- Heat a deep pan. Whisk the eggs together with the milk, cream, seasoning and herbs. Add the butter to the pan and when melted, pour in the eggs. Gently stir until cooked.
- Serve the eggs with the green bananas and salmon, and offer a little creme fraiche if desired.