Guatemalan · serves 4 · about 35 minutes
Guatemala's great breakfast spread: volteados, eggs, fried sweet plantain, cheese, and a strong coffee — the table that stretches morning into a sitting. Nobody builds a better first hour of the day.
Ingredients
- 2 cups frijoles volteados (see Frijoles Volteados)
- 4 eggs
- 2 ripe plantains, sliced on the bias
- 4 oz queso fresco
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 pinch Iberia Sazon without Annatto - 36 ct 6.34 oz
- 4 corn tortillas, warmed
- 1 cup crema (table cream)
Method
- Fry the plantain slices in half the oil until caramelized on both edges; set on the platter.
- Fry the eggs in the remaining oil — a pinch of Sazon in the whites; sunny side intact.
- Warm the volteados and shape a generous mound per plate.
- Plate the full spread: beans, eggs, plantains, a slab of queso fresco, a spoon of crema.
- Tortillas in a cloth, coffee poured. Breakfast is now an event; let it run long.