I think it is THAT important for you to make and eat my ba-egg. Seriously.
We make it for our guests, we make it for brunches, and we make it at least once a week as a quick, go-to breakfast. The great thing about this recipe is that it reheats well, too. Simply pop it in the microwave for 1 minute and viola!
It is completely grain-free and sugar-free and requires nothing but the ingredients and a skillet. No syrup needed!
I hope you enjoy this one as much as I do. It is hands down my favorite breakfast!
¼-1 T butter or avocado oil
1 ripe banana
Heat your butter in a skillet over medium heat. While it is coming to temperature, mash your banana in a bowl. Really mash it up- it should not be lumpy at all. Once it is sufficiently smashed, add in your eggs and whisk them together with the banana. Pour the banana and egg mixture into your hot pan and let it cook, undisturbed, for a few minutes.
I like to cover the pan and let the bottom cook and the top steam. After the bottom is set, either flip the whole thing like a pancake (my husband somehow does a perfect flip every time) or use a spatula to cut the pancake into quarters and flip each quarter over (I do this because I am too chicken to attempt the whole flip). Let the pancake cook for another minute, then move onto a plate and eat it up!
If you manage the full flip, it looks like a really pretty pancake. If not, it ends up looking like my picture posted here. Not so pretty, but still tastes good!