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Banana-Egg Breakfast (Indian)

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  Bananas 5
  Butter/Margarine 3 Tablespoon
  Green onion 1 , chopped
  Garlic 1 Clove (5 gm), pressed
  Green pepper 1 Small, chopped
  Tomato 1 , chopped
  Chopped parsley 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Bread slices 5 , toasted
  Butter/Margarine 5 Tablespoon, melted
  Eggs 5
  White pepper 1⁄4 Teaspoon

Peel the bananas and slice them in 1/4-inch pieces.
In a heavy skillet heat the butter and saute the onion and garlic until the onion is translucent.
Add the peppers and saute for 2 to 3 minutes more.
Fold in the bananas, tomato, parsley, salt and simmer for 5 minutes, or until all the ingredients are cooked.
Generously grease a pyrex dish and arrange the toasted bread in the bottom.
Brush each slice with 1 tablespoon of the melted butter.
Cover each slice with the banana mixture, forming a hollow in each one with a spoon.
Break 1 egg into each hollow.
Sprinkle with the white pepper.
Bake at 375 degrees until the eggs are set, about 10 to 15 minutes.
Serve hot.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2144 Calories from Fat 1138

% Daily Value*

Total Fat 129 g198.5%

Saturated Fat 71.2 g356.1%

Trans Fat 0 g

Cholesterol 1315.4 mg438.5%

Sodium 1596.2 mg66.5%

Total Carbohydrates 213 g71.1%

Dietary Fiber 22.7 g91%

Sugars 81.8 g

Protein 53 g105.1%

Vitamin A 136.1% Vitamin C 236.8%

Calcium 33.5% Iron 62.4%

*Based on a 2000 Calorie diet


Banana-Egg Breakfast (Indian) Recipe