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Perico Venezolano + Platanos Maduros Envueltos en Tocineta (Venezuelan Scrambled Eggs + Sweet Plantains Wrapped with Bacon)

Yesterday my husband and I did a few errands and on our way home we decided to stop at a new place that we have meant to visit, La Cerveceria at 65 Second Avenue, New York City's Lower East Side.

La Cerveceria introduces Latin American tapas with sharp Peruvian influences and a concentration on American craft beers and New World wines from the realms of small and landmark producers.

You can eat “al fresco” or go into their cozy dining area with their marbled bar and open kitchen.

When I was speaking with the owner, Raymond, he said that he would be adding a few new dishes to his menu, one being a Venezuelan breakfast, hence this post.

Perico is a popular breakfast dish in Venezuela. Scrambled eggs with the addition of onions, peppers and tomatoes. The name means parakeet in Spanish and I remember eating it stuffed into arepas.

Ingredients (for two):

1 sweet plantain cut into 6 rounds about 1 inch each
6 slices of bacon

(ingredients continued below photo)

2 eggs
2 tablespoons olive oil
1 small onion, chopped
1/2 red pepper (I had no green bell pepper and used pimento)
1 small tomato, diced
pinch of baking powder
2 tablespoons milk
salt and pepper to taste

Instructions:

Cut and warp the plantains, as shown and bake at 350º F until bacon is crispy.

Heat the oil in a frying pan and add your onions and pepper. Cook until translucent. In a bowl, beat your eggs with the baking powder, milk, salt and pepper then add the tomatoes and pour into frying pan. Cook your eggs to your liking... I like mine soft.