Optional: 1/2 cup baby spinach for extra color (you can’t taste it)
1 large green plantain, 12 ounces
2–4 Tablespoons coconut oil
4 thin slice of ham, 4 ounces
4–8 eggs for 1–2 per person
Mix together all the ingredients for the mango salsa and set it aside.
Add all the ingredients for the hollandaise into a blender, and blend starting on low and working up to high. Blend until the sauce is completely smooth, and set it aside.
Peel the plantain by slicing lengthwise through the skin, but being careful not to cut into the plantain. Peel the plantain using a spoon to help you peel back the tough skin. Slice the plantain on the diagonal into 1″ slices.
Preheat a 9″ cast iron skillet over medium heat. When the pan is almost smoking, add 2 Tablespoons of the coconut oil and the plantain slices. Fry for 2-3 minutes per side, or until the plantain slices are golden and slightly tender.
Remove them from the pan and flatten each slice into a 1/4″-1/2″ thick disc. I use the bottom of a salad plate to smash them and when ever they stick, I use a metal spatula to scrape them off. Place the flattened slices back into the cast iron pan, (adding the rest of the oil if necessary) and fry for 1-2 minutes per side or until golden brown and crispy.
While the tostones are cooking, bring a pot of water (3-4″ deep) to a boil, then reduce the heat to a bare simmer. When the tostones are done, keep them warm in the oven, and poach the eggs by slowly lowering them into the pan one at a time. After they’ve cooked for about 1 minute, use a spoon to make sure they’re not sticking to the bottom of the pan. Continue to cook the eggs to your desired doneness.
While the eggs are cooking, quickly sear each ham slice in a nonstick pan, about 30 seconds per side.
Place 2-3 tostones per plate, top with the fried ham slices, poached eggs, mango salsa, and drizzle with the avocado hollandaise.