Tostones Eggs Benedict with Mango Salsa and Avocado Hollandaise

Step 1

Mix together all the ingredients for the mango salsa and set it aside.

Step 2

Add all the ingredients for the hollandaise into a blender, and blend starting on low and working up to high. Blend until the sauce is completely smooth, and set it aside.

Step 3

Peel the plantain by slicing lengthwise through the skin, but being careful not to cut into the plantain. Peel the plantain using a spoon to help you peel back the tough skin. Slice the plantain on the diagonal into 1″ slices.

Step 4

Preheat a 9″ cast iron skillet over medium heat. When the pan is almost smoking, add 2 Tablespoons of the coconut oil and the plantain slices. Fry for 2-3 minutes per side, or until the plantain slices are golden and slightly tender.

Step 5

Remove them from the pan and flatten each slice into a 1/4″-1/2″ thick disc. I use the bottom of a salad plate to smash them and when ever they stick, I use a metal spatula to scrape them off. Place the flattened slices back into the cast iron pan, (adding the rest of the oil if necessary) and fry for 1-2 minutes per side or until golden brown and crispy.

Step 6

While the tostones are cooking, bring a pot of water (3-4″ deep) to a boil, then reduce the heat to a bare simmer. When the tostones are done, keep them warm in the oven, and poach the eggs by slowly lowering them into the pan one at a time. After they’ve cooked for about 1 minute, use a spoon to make sure they’re not sticking to the bottom of the pan. Continue to cook the eggs to your desired doneness.

Step 7

While the eggs are cooking, quickly sear each ham slice in a nonstick pan, about 30 seconds per side.

Step 8

Place 2-3 tostones per plate, top with the fried ham slices, poached eggs, mango salsa, and drizzle with the avocado hollandaise.

Step 9

Serve immediately.