Breakfast

Charred Plantain & Coconut Milk Scramble with Crispy Thyme Oil

Ripe plantains are halved lengthwise and seared hard in a cast-iron skillet until the exterior blackens and the interior becomes silky, then folded into silken scrambled eggs enriched with warm coconut milk and topped with thyme-infused brown butter. The contrast of bitter char, creamy eggs, and aromatic oil creates an unexpected breakfast that tastes like island soul food.