Truffled Egg Whites & Plantains

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Truffled Egg Whites & Plantains
Prep Time
5 min
Cook Time
20 min
4 servings
Recipe by: Megan from

Fluffy egg whites and crispy coconut oil fried plantains come together for a simple, gourmet style Breakfast! -Megan


  • 3/4 cups Eggland's Best 100% Liquid Egg Whites 
  • 1/2 tsp black truffle oil
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1 tbsp store bought or homemade salsa
  • 1 large very ripe plantain, peeled and sliced
  • 1/2 cup coconut oil for frying
  • sea salt


Serving Size
1 serving
28 g
  Saturated Fat
0 mg
92 mg
15 g
Dietary Fiber
1 g
6 g

Add coconut oil to a large frying pan & bring to medium high heat

When oil is hot, add sliced plantains to the pan

Fry plantains 5 minutes until edges begin to lightly brown then flip to fry 2-3 minutes more until lightly browned

Remove immediately from frying pan & place on paper towel to absorb leftover oil

Sprinkle sea salt on plantains

Bring a small frying pan to medium heat

In a small bowl, add egg whites, garlic powder, pepper & truffle oil

Whisk 5 minutes until eggs become frothy

Add frothy eggs to small frying pan

Cook eggs while stirring constantly, flipping periodically until done cooking 3-5 minutes

To a plate, add layer of plantains, add truffled eggs and top with salsa

Filed Under: Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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