Season 10 - Breakfast / S10B17
Mofongo with Fried Eggs
Story
It was a quiet Sunday morning, and the aroma of garlic and plantains filled the air. Don Luis, already dressed in his signature jean and leather apron, gently mashed a pile of golden tostones with chicharrón in his wooden pilón. “Today,” he whispered with a grin, “we’re bringing brunch to the next level.” His granddaughter peeked into the kitchen, rubbing her eyes. “Abuelo… is that breakfast or lunch?” Don Luis chuckled, cracking a couple of eggs into a hot pan. “Both, mi amor. This is mofongo con huevitos fritos—breakfast with Puerto Rican pride.” 🌞💛 Time & Nutrition
Ingredients
- 3 green plantains, peeled and cut into 1-inch chunks
- 3 garlic cloves, minced
- Salt, to taste
- 2 tbsp butter (or olive oil)
- 0.5 cup pork cracklings (chicharrón) or crispy bacon bits
- 0.25 cup chicken broth (warm)
- 2 large eggs
- Vegetable oil for frying
Instructions
- 1Fry the Plantains: Heat oil in a deep pan. Fry plantain chunks until golden and fork-tender (~6–8 minutes). Drain on paper towels.
- 2Mash it Up: In a pilón or sturdy bowl, mash garlic and salt. Add fried plantains and continue mashing. Add chicharrón and drizzle in warm broth gradually, mixing until it becomes a thick, rustic mash.
- 3Shape the Mofongo: Scoop into a bowl and shape into domes or leave rustic-style. Set aside.
- 4Fry the Eggs: In a non-stick pan, melt butter and gently fry eggs sunny-side-up until edges are crispy and yolks are runny. Add a pinch of salt.
- 5Assemble: Plate the mofongo, top with fried egg, and serve hot with a side of avocado or tomato slices if desired.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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