Dominican Breakfast Muffins

This modern take on the Dominican national breakfast, Tres Golpes, is about to take over your weekend. The classic combo gets a brunch makeover with delicious, baked muffins made of mangú (mashed green plantain), filled with crispy Tropical Queso de Freír and savory Tropical Salami, and topped with an egg. A bold twist that’s brunch-ready.

Ingredients

Mangú:

• 3 plantains (green, unripe)
• 3 tablespoons butter, sliced
• Salt to taste

Muffins :

• 1 raw egg for Mangú
• 6 raw Eggs (1 for each muffin)
• 3 slices of fried Queso de Freir
• 3 slices of friend Salami Especial
• Pickled onions for garnish
• Salt & pepper to taste

Preparation

Mangú:

1. Peel the plantains and cut them into quarters. Place the plantains in a large pot with enough water to cover them, about 1 inch (2 cm). Add salt to taste. Bring the plantains to a boil over high heat and cook until they are very tender, about 30 minutes.
2. Once the plantains are tender, scoop them out from the water and place them in a separate large bowl.  Keep the starchy boiling liquid warm on the stove.
3. Add the butter and about 1 cup (240 ml) of the hot starchy plantain liquid. Mash the cooked plantains until creamy and smooth. Add more liquid as needed.

Muffins:

1. Preheat oven to 350°.
2. Meanwhile, mix in 1 raw egg to cooled down mangú.
3. Scoop spoonfuls of mangú into each section of the muffin baking pan and spread compactly to cover the bottom and walls to form cups.
4. Add ½ a slice of fried Salami Especial to each cup.
5. Add ½ a slice of fried Queso de Freir to each cup.
6. Top each cup with 1 raw egg.
7. Bake in the oven for 15 min.
8. Top with pickled onions and salt & pepper to taste.