Good news: it is possible to make something good for breakfast with Burro Bananas, which I bought a few weeks ago at Tucson's Food City. At the time they didn't work out well with me, for one thing because they burn easily, and I burned them. I was trying to saute them as I do plantains, but the sugar content of burros is even higher, I think, than the starchy plantains. Then my banana bread recipe failed when I tried it with burros, and I was ready to write them off.
However, yesterday my husband came home with some. Oh dear, I thought as he showed them to me. I didn't have the heart, though, to bring him down, and besides, he has quite a bit more experience with tropical foodstuffs than I do.
So today he made me one, sauteed carefully over low heat (he is a restaurant prep cook) and it was delicious. I take it all back--burro bananas can be wonderful, and their smaller size makes one an ideal side dish for one person. What I would normally advise is to split it--not slice it as with plantains--and saute it gently. Then make your eggs or whatever, and serve the burro on the side with honey or syrup.
Still, I would normally buy plantains for the breakfast side dish rather than bananas. If you are good with cooking the more-sugary bananas, make them for dessert. Just split them the long way, saute them gently in butter, top with ice cream and caramel sauce and you have Bananas Foster, which is rich but will go well with a lighter dinner.
I'll mention again that the syrup delicacy from Arizona, Cheri's Prickly Pear Syrup, goes very well with sauteed plantains. You can find it in most Tucson markets, in the honey-jelly-syrup section. It has a citrus tang and an outrageous magenta color that you can use to make an interesting presentation. I also like old-fashioned Cane Syrup with sauteed plantains.
Around my house we make fried-egg sandwiches, using one slice of bread, mayonnaise (my Big Six home-made variety) and a sauteed egg with the yolk broken. Breaking the yolk avoids having it ooze all over everywhere, as my father used to say. If I were making fried eggs I wouldn't do it. It is amazing how good this simple dish can taste when the bread and mayo are home-made and the egg is organic. Just in case you do not have the mayo recipe handy, you will find it below.
From Cafe Margot
1 large egg, at room temperature
1/2 teaspoon sea salt
3/4 teaspoon dry mustard
2 Tablespoons cider or white-wine vinegar
1 cup oil such as mixed oil containing part olive oil
Place all the ingredients except the oil into a mixing bowl. If you have an electric mixer, put the whisk attachment on it.
Whisk the ingredients in the mixing bowl briefly, just to combine them and break the egg up. Begin adding the oil a very small quantity at a time, like a Tablespoon at first.
As soon as you see that the oil is emulsifying into the egg, you can add more oil at once, but continue to add just two to three Tablespoons at a time until the oil has been absorbed. Be patient; you will see the mayonnaise taking form.
When the oil has all been added, if you think that the mayonnaise is not thick enough, you can add a teaspoon of oil at a time to the mixture until it thickens enough. This will not require very much oil, and the critical moment can be right now, when the mayo can "break" if you add too much oil.
When the mayo is ready, taste it and correct the seasonings. Store it in an airtight container in the refrigerator and use it up promptly.