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Bajan Sunday Breakfast
Bajan Sunday Breakfast is a traditional Barbadian recipe for a classic Sunday morning breakfast of breadfruit chips and fried plantains served with scrambled eggs. The full recipe is presented here and I hope you enjoy this classic Barbadian version of: Bajan Sunday Breakfast.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Additional Time:
(+1 hour resting)
Serves:
4
Rating: 
Tags : Bread RecipesBarbados Recipes
This is a classic Sunday breakfast from Barbados that's made from breadfruit chips, fried plantains and scrambled eggs. All served with your favourite hot sauce, of course.
Ingredients:
4 eggs
2 tbsp cream
1/2 Scotch bonnet chilli, finely chopped (or to taste)
600g breadfruit
sea salt, to taste
freshly-ground black pepper, to taste
4 ripe plantains, peeled and sliced into runds
Seasonings:
oregano
paprika
Bajan green seasoning
Bajan spice mix
oil for deep frying
Method:
To prepare the breadfruit, Cut out the breadfruit stem then place the fruit stem-side down on a napkin and set aside to drain for an hour. After this time peel the breadfruit and cut into quarters. Now cut away the core and discard.
Rinse well, then place in a bowl of salted water (this prevents discolouration). Now slice each breadfruit piece into chunky chips. Either pre-heat your deep fryer to 180°C or place a wok or large pot over medium heat. Once hot pour in enough oil for deep frying.
If using a pot or wok allow the oil to heat up for 5–10 minutes. Pat the chips dry with kitchen towels then add to the hot oil. Cook for 2–3 minutes then turn the chips over and continue frying until the chips are golden brown and crispy (total frying about 8 minutes).
Remove breadfruit chips from the oil with a spider then place on paper towels to drain. Sprinkle with salt and your choice of seasoning then set aside to keep warm.
For the fried plantains: Season the plantain rounds with salt, black pepper and a little Bajan seasoning. Use the oil left over from cooking the breadfruit chips. Carefully drop in the plantains and fry for about 6 minutes, stirring occasionally with a spider until nicely caramelized and cooked through. Transfer to kitchen paper to drain and season with salt and black pepper.
For the scrambled eggs: Beat the eggs with the milk and chilli pieces and season. Place a pan over medium heat and once hot add a knob of butter. As soon as the butter melts, add the egg mix to the pan along with a generous knob of butter. Heat gently and scramble, stirring all the while. As soon as the eggs are creamy and set stir once more and take off the heat.
Divide the breadfruit chips, fried plantains and scrambled eggs between four plates. Serve hot, accompanied by hot sauce.
