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Desayuno Típico
This Desayuno Típico is a classic Central American breakfast featuring scrambled eggs with tomato and pepper, sweet fried plantains, refried beans, avocado, queso duro, and crema—served with warm tortillas or pan francés. Hearty, nostalgic, and perfect for a weekend brunch!
Equipment
Ingredients
For the scrambled eggs
- 2 tbsp neutral oil
- 10 eggs, scrambled
- 1 roma tomato, diced
- 1 jalapeno or half of a green bell pepper, diced
- 1/4 of a small white onion, finely diced
- Salt, to taste
For the fried plantains
- 1/2 – 1 cup high-heat, neutral oil (depending on size of pan)
- 2 plantains, sliced
For serving
- 1 tbsp neutral oil
- 1 15 oz can of refried red or black beans
- 2 avocados, peeled and sliced
- Queso duro
- Central American crema
- Homemade tortillas or pan francés
Instructions
For the scrambled eggs
- Heat the oil in a skillet over medium heat, then add the onion and sauté for about 3-4 minutes, stirring occasionally to prevent burning.
- Once the onions are soft, add the tomato and jalapeño (or bell pepper), and cook for another 5 minutes, allowing the vegetables to soften and the flavors to meld together.
- Lower the heat to medium-low, pour in the scrambled eggs and season with a pinch of salt. Let the eggs cook for about 30 seconds, then gently push them toward the center of the pan, stirring occasionally. Cook the eggs to your preferred doneness, then set aside.
For the fried plantains
- In a medium-sized skillet, heat the oil over medium-high heat. Once hot, carefully add the plantain slices and fry for about 2-3 minutes on each side until golden and caramelized. Work in batches if necessary to avoid overcrowding the pan.
- After frying, transfer the plantains to a plate lined with paper towels to drain excess oil, then set them aside.
For serving
- In a small nonstick pan, heat 1 tablespoon of oil over medium heat, then add the refried beans and cook until warmed through, stirring occasionally.
- Once ready, divide the scrambled eggs, fried plantains, and refried beans evenly among four plates. Add slices of avocado, queso duro, and a dollop of crema to each plate. Serve with homemade tortillas or pan francés on the side and enjoy!
Notes
- Cook the eggs low and slow – For soft, fluffy eggs, lower the heat and stir gently. This helps them stay tender and absorb all the flavor from the veggies.
- Warm the beans with oil – Sautéing refried beans in a bit of oil before serving gives them a richer flavor and silkier texture.
- Can’t find Central American crema? No worries—Mexican crema is a great substitute, or you can mix sour cream with a splash of milk to get a similar texture. Aim for a pourable consistency that’s rich but not too thick.
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