Traditional Breakfast Recipes

For the scrambled eggs

• 2 tbsp neutral oil (vegetable or canola)
• 10 eggs, beaten
• 1 roma tomato, diced
• 1 jalapeño or 1/2 green bell pepper, diced
• 1/4 small white onion, finely diced
• Salt, to taste

For the fried plantains

• 1/2–1 cup high-heat neutral oil (depending on pan size)
• 2 ripe plantains, peeled and sliced on the diagonal

For serving

• 1 tbsp neutral oil (for warming beans)
• 1 (15 oz) can refried red or black beans
• 2 avocados, peeled and sliced
• Queso duro (firm, salty cheese), crumbled or sliced
• Central American crema or a drizzle of Mexican crema / sour cream thinned with a splash of milk
• Homemade tortillas or pan francés, warmed

For the scrambled eggs

1. Heat 2 tbsp neutral oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3–4 minutes until softened, stirring occasionally so it doesn’t brown too quickly.
2. Add the diced tomato and jalapeño or bell pepper. Cook another 4–5 minutes until the vegetables release their juices and flavors meld. If using jalapeño and you prefer less heat, remove the seeds before dicing.
3. Lower the heat to medium-low, pour in the beaten eggs, and season with a pinch of salt. Let the eggs sit undisturbed for about 20–30 seconds, then gently push cooked edges toward the center with a spatula. Continue gently stirring and folding until the eggs reach your preferred level of doneness—soft and creamy works best. Remove from heat and keep warm.

For the fried plantains

1. In a medium skillet, heat 1/2–1 cup neutral oil over medium-high until shimmering. Add plantain slices in a single layer—do not overcrowd the pan—and fry for 2–3 minutes per side, until golden, caramelized and slightly soft.
2. Transfer cooked plantains to a plate lined with paper towels to drain excess oil. Repeat in batches if needed.

For serving

1. In a small nonstick pan, heat 1 tbsp oil over medium and add the refried beans. Stir and cook until warmed through, adjusting with a splash of water or milk to loosen them if very thick.
2. Divide scrambled eggs, fried plantains and refried beans among four plates. Add avocado slices and crumbled queso duro, then finish each plate with a dollop or drizzle of crema. Serve immediately with warm tortillas or pan francés.

• Cook the eggs low and slow: For soft, fluffy eggs, keep the heat low once you add the eggs and stir gently. This creates a tender texture and helps them soak up the flavors of the vegetables.
• Plantain ripeness matters: Choose plantains that are yellow with black spots for the right balance of sweetness and firm texture. Overripe plantains will be very soft and may break apart during frying.
• Warm the beans with oil: Sautéing canned refried beans briefly in a little oil improves flavor and gives a silkier mouthfeel than just microwaving them.
• Crema substitute: If you can’t find Central American crema, use Mexican crema or mix sour cream with a splash of milk to reach a pourable consistency.
• Make-ahead and storage: You can prepare plantains and beans ahead of time and reheat briefly in a skillet. Scrambled eggs are best fresh, but if needed, refrigerate leftovers in an airtight container for up to 2 days and reheat gently to avoid drying.
• Serving suggestions: Add pickled onions, hot sauce, or a squeeze of lime for extra brightness. For a heartier plate, include grilled sausages or black bean patties.