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Banana-Egg Breakfast (Indian) Recipe
|Green onion||1 , chopped|
|Garlic||1 Clove (5 gm), pressed|
|Green pepper||1 Small, chopped|
|Tomato||1 , chopped|
|Chopped parsley||1 Teaspoon|
|Bread slices||5 , toasted|
|Butter/Margarine||5 Tablespoon, melted|
|White pepper||1⁄4 Teaspoon|
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 mg
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
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.