Introduction
This savory breakfast combines the deep nourishment of bone broth with the soft sweetness of ripe plantain and rich, creamy eggs. It’s a unique and comforting way to start your day with a powerful dose of protein and gut-friendly collagen. You’ll love how quickly it comes together for a satisfying morning meal.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 4 cups bone broth (Homemade or 1 (32-ounce/907-gram) package)
- 1 large ripe plantain, peeled and chopped (About 300 grams)
- 1 1/2 teaspoon onion powder
- Salt to taste
- 2 tablespoons + 1 teaspoon coconut aminos
- 1 (12-ounce/340-gram) package of kelp noodles (drained)
- 1 green onion, finely chopped (25 grams)
- 3 eggs, beaten
Instructions
- In a medium saucepan over medium-high heat, bring the bone broth to a gentle boil.
- Carefully add the chopped plantain, onion powder, and salt to taste to the boiling broth. Reduce heat to a simmer and cook for 5 minutes, or until the plantain is fork-tender.
- Stir in the coconut aminos and the drained kelp noodles. Simmer for 2 more minutes.
- While stirring the simmering broth in a circular motion, slowly drizzle in the beaten eggs to create ribbons. Cook for 1 minute, or until the eggs are set.
- Remove from heat and ladle the breakfast soup into bowls. Garnish with the finely chopped green onion and serve immediately.
Variations
- For a creamier texture, whisk the beaten eggs with 1 tablespoon of the hot broth before slowly pouring them into the pot.
- Turn it into a scramble by cooking the eggs in a separate pan with a little oil or butter, then serving them on top of the broth and plantain mixture.
- Serve it over a base of cooked cauliflower rice for a more substantial, grain-free bowl.
- Make it spicy by adding a pinch of red pepper flakes or a dash of hot sauce to your individual bowl.
Tips for Success
- Use a ripe plantain with a yellow peel covered in black spots for the perfect balance of sweetness and starchiness.
- To achieve beautiful egg ribbons, ensure the broth is at a steady, gentle simmer (not a rolling boil) when you drizzle in the eggs.
- Rinse and drain the kelp noodles well to remove any briny taste, and consider cutting them with kitchen shears for easier eating.
- Taste the broth after adding the coconut aminos before adding additional salt, as the aminos are naturally salty.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat until warmed through; avoid boiling to prevent the eggs from becoming rubbery.
FAQ
Can I use unripe (green) plantain?
It’s not recommended for this recipe. Green plantains are very starchy and firm, requiring a much longer cooking time and resulting in a less sweet, more potato-like texture that doesn’t complement the broth as well.
What can I substitute for kelp noodles?
You can simply omit them for a simpler soup, or use a small amount of very thin rice noodles or shirataki noodles. The kelp noodles add a pleasant, crunchy texture but don’t have a strong flavor.
My broth tastes bland. What can I do?
Ensure you’ve seasoned adequately with salt. You can also add a splash more coconut aminos or a sprinkle of garlic powder. The flavor of the bone broth itself is the primary base, so using a well-seasoned or homemade broth is key.
Can I make this ahead of time?
You can prep the plantain and green onion ahead, but it’s best assembled fresh. The eggs and kelp noodles will soften significantly if stored in the broth for more than a day.
What if I don’t have coconut aminos?
You can substitute with tamari or soy sauce, but start with 1 tablespoon and adjust to taste, as these are typically saltier and more intense in flavor than coconut aminos.
Is this recipe Paleo or Whole30 compliant?
Yes, when made with compliant bone broth (no sugar or additives) and coconut aminos, this recipe fits both Paleo and Whole30 dietary guidelines.
