Cut the ends of the plantain and discard the ends (don't peel yet). Then create lengthwise a cross-section cut (don't cut all the way through only halfway).

Wrap the unpeeled fruit with a large paper towel and lightly wet it on all sides with some water.

Place the wrapped plantain in the microwave and cook for three minutes—5 minutes if you like your plantain extra soft. When done, let it sit for another minute to cool a little.

In the meantime, take a small non-stick frying pan. Coat the bottom with a small amount of coconut or olive oil and heat over medium heat.

Gently crack open the egg above the skillet, letting the egg pour into the pan. Reduce the heat to medium-low—season to taste with salt and pepper. Cook the egg until the white has set, but the yolk is still runny (sunny side up egg).

Take the wrapped plantain out of the microwave (be careful as it can still be hot). Unwrap and carefully remove the fruits' peel. The plantain should be soft and mushy.

Discard the peel, place the cooked fruit on a small plate, cut side up, and gently open the fruit (creating a boat form).

Divide first the hemp seeds and sunflower kernels over the plantain.

Coat with coconut oil (optional but recommended) and slide the egg on top, allowing the yolk to run over the plantain.

Enjoy with your favorite cup of coffee, tea, or Yerba Matte!

Combine the chopped fruits and arrange them on the plate next to the plantain.

Sprinkle with extra hemp seeds or sunflower kernels.