This might sound strange at first, but don't knock it until you try it! It's one of my go-to breakfasts and never disappoints. The combination of high-quality protein from eggs and natural carbohydrates from the banana creates a simple yet incredibly satisfying meal. It keeps you full until lunch and perfectly satisfies sweet cravings!
- Prep time: 5 minutes
- Cook time: 10 minutes
- Servings: 1 (hearty portion)
Ingredients
- 1 medium ripe banana
- 4 large eggs
- 1 tbsp grass-fed butter (or ghee), divided
- Pinch of salt
- Freshly ground black pepper
- Optional: 1/4 tsp ground cinnamon for the banana
Instructions
- Prep Ingredients: Slice the banana into 1/2-inch (1-2 cm) thick rounds. In a separate bowl, crack the eggs and whisk them with a fork and season the eggs with a pinch of salt and pepper.
- Caramelize the Banana: Place a non-stick skillet over medium-high heat and add half of your butter (1/2 tbsp). Once it's melted and shimmering, add the banana. Cook for 1-2 minutes per side, until they are beautifully browned and caramelized. If you like cinnamon, sprinkle with cinnamon while they cook. Remove the bananas from the pan and set them on a plate.
- Cook the Eggs: Reduce the heat to medium and add the remaining butter to the pan. Pour in the whisked eggs.
- For Scrambled Eggs: Let the eggs sit for about 20-30 seconds until the edges begin to set. Then, using a spatula, gently push the eggs from the edges toward the center. Continue this gentle pushing motion until the eggs are cooked to your desired doneness.
- For an Omelet: Let the eggs cook without stirring until the bottom is set and the top is still slightly moist.
- Serve Immediately: Slide the eggs onto your plate and top them with the warm, caramelized banana slices. Enjoy right away!
Nutritional Information
- Calories: 550-600 kcal
- Macronutrients
- Protein: 28-32 g
- Fat: 38-43 g
- Carbohydrates: 25-30 g
- Fiber: 3-4 g
- Sugars: 15-18 g
- Micronutrients
- Potassium: ~800 mg (17% DV)
- Vitamin D: ~40% DV
Note about Cholesterol: While this recipe contains ~750 mg of cholesterol, current research shows dietary cholesterol has minimal impact on blood cholesterol levels for most people.