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Plantain and Egg Breakfast

Also known as Plantain and Egg Breakfast (Quick School Morning)

Plantain and Egg is the Nigerian school morning breakfast when time is short and hungry children need to be fed and out the door quickly. Ripe plantains are quickly fried to golden sweetness while eggs are scrambled or fried alongside, creating a complete, balanced, nutritious breakfast in under 20 minutes that children genuinely love.

Plantain and Egg Breakfast, Nigerian cooking

Ingredients

  • 2 big ripe plantains (yellow skin), peeled and sliced diagonally
  • 3 big eggs
  • A small pinch of salt
  • 1 small onion, finely chopped — for the eggs
  • 1 small Atarodo, finely sliced — only for children who can handle a little heat
  • Vegetable oil for frying

Method

  1. 01

    Frying the Plantain. Heat a thin layer of vegetable oil in a wide pan over medium heat. Add the sliced plantain pieces in a single layer. Fry for 2 to 3 minutes per side until deep golden. Remove and drain on paper towels.

  2. 02

    Frying the Egg. In the same pan with just a little more oil, add the chopped onion and fry for 1 minute. If using Atarodo, add now and fry 30 seconds. Break the eggs directly into the pan. Scramble gently for 2 minutes until just set but still soft — children prefer soft, moist scrambled eggs — OR fry as sunny-side-up eggs for children who prefer whole fried eggs.

  3. 03

    Serving. Arrange the golden fried plantain slices on a plate alongside the soft scrambled or fried egg. Season very lightly with a pinch of salt. Serve immediately with a cup of cold milk or Ogi drink.

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