BREAKING YOUR FAST, JAMAICAN-STYLE
Grilled jerk-seasoned sausage, grilled jalapeno & plantain drizzled with honey, fresh avocado & cast iron skillet-grilled eggs
For the Jerk Sausage:
½lb ground pork
1/2tbsp garlic powder
1tsp onion powder
1tsp herb de provence
1/2tsp red pepper flakes
1/4tsp ground nutmeg
1 green plantain, peeled & halved
1 jalapeno, halved & stems & seeds removed
2tbsp olive oil or butter
Honey, for drizzling
Preheat a grill to medium heat. Stir together all of the jerk seasoning ingredients in a small bowl and combine into the ground pork. Form into 4 balls and flatten into patties.
Lay out the plantain, jalapeno & sausage patties on a tray and spray or drizzle both sides with oil to keep from sticking. Add everything to the grill and cook about 5min per side, until the sausage is cooked thru and the plantain and jalapeno have good char marks. Remove from the grill and keep warm.
Heat a 10” cast iron skillet in the grill, covered, for a few min until hot. Add in the oil and swirl to coat the pan. Break in the eggs & season with salt n pep. Cover the grill and cook the eggs 5min until the whites are set but the yolks set runny.
Cut the jalapeno and plantain in half at an angle. Fan out on two plates and drizzle with honey. Divide the sausage and eggs among the plates and top with fresh avocado. Serve immediately.
You can freeze the sausage on a sheet pan in a single layer until solid before transferring to a sealed container for up to 2 months.