Saturday morning, with a busy day ahead, I like a hearty breakfast that doesn’t take too long. Symphony eggs are the perfect combination of organic foods and balanced nutrients, accompanied by a freshly blended pineapple juice to wash it down. Aside from salt and pepper, I also put a little home-made sweet chili sauce on mine just to make it interesting – as if it wasn’t already!
The ripe plantain banana you see in the frying pan came from my garden. The eggs were delivered by some local chickens belonging to a friend who lives nearby. I’ve known those chickens since they were eggs… The onion, well… it came from a vege truck. Who knows where and how it was grown. I’m taking my chances with it anyway… And the pineapple came from the farmer who came down here in his truck, selling three of them for one dollar. Can’t beat that, can you? Yes, I bought three.
You’re probably wondering how this concoction came to be known as Symphony Eggs. In honor of my father, who is a wonderful practical joker and all round prankster (who will steal the food right off your plate if you don’t watch it carefully), this breakfast dish has this name because of this: Bah-nah-nah-nah! (Think Beethoven) and because the banana is a fruit that Dad always referred to as a Tropical Symphony. Cheesy? Maybe. But really delicious! The recipe below makes one serving. More people? Okay! Just add more of everything and get that symphony going on!
Symphony Bananas Recipe:
2 tbsp olive oil
1 onion, finely chopped
1 ripe plantain banana, diced
Heat oil and saute onion and banana until banana becomes golden brown. Break eggs over bananas and cook to your liking. Serve immediately with garnishes of your choice.
How about attending a Going Bananas Cooking Class with me? Get in touch!