Ackee & Scrambled Eggs Plate

This Ackee & Scrambled Eggs Plate is a vibrant Caribbean-inspired breakfast featuring creamy scrambled eggs mixed with ackee, served alongside boiled potatoes, fresh avocado slices, juicy tomatoes, and peppery arugula. It’s a wholesome and flavorful meal that’s perfect for breakfast, brunch, or a light lunch.

Ingredients

For the Ackee & Eggs

1 can (19 oz) ackee, drained and rinsed

4 large eggs

2 tablespoons milk

1 tablespoon butter

1/4 small onion, finely diced

1/4 red bell pepper, finely diced

1 small Scotch bonnet pepper, seeded and minced (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh parsley or cilantro, chopped

For the Sides

4 small Yukon Gold potatoes

1 ripe avocado, sliced

2 medium tomatoes, sliced

1 cup arugula

Optional Garnish

1 tablespoon diced red bell pepper

1 tablespoon chopped fresh parsley

Freshly ground black pepper

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