Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Put the plantain pieces into a bowl of cold water to soak for one hour. Drain well. Put the plantain pieces into a pan of boiling water. Boil over a medium heat for 30-35 minutes or until soft. Drain well and tip into a mixing bowl. Add the peanut butter, milk, 1/2 of the butter, season well and mash together until smooth.
Meanwhile, heat 1 tbsp of the olive oil in large non-stick frying pan over a high heat. Add the bacon and fry for 4-5 minutes or until just crisping, then scatter the spring onions into the pan and continue to fry for 1-2 minutes or until wilted. Remove from the heat, add the paprika and mix well.
Tip the bacon and spring onions into the plantain mash, along with the cheese and 3/4 of the coriander. Mix everything together really well and season.
Reheat the bacon pan over a high heat. Add the remaining butter and transfer the tigrillo to the pan and flatten it out with a spoon. Reduce the heat to medium and break up and turn it regularly, until crisp. It will crumble and look a little like a hash, with crunchy pieces.
Meanwhile, heat a frying pan over a medium heat with the remaining oil and cook the eggs to your liking.
To serve, divide the tigrillo between six plates. Top each with an egg. Scatter over the remaining coriander leaves and a pinch more of paprika. Serve immediately.