Portugueseeggsincotton Recipes

PORTUGUESE HARD-BOILED EGGS (OVOS DUROS A PORTUGUESA)

Steps:

• Cut the tomatoes crosswise in half and remove the pulp.
• Season lightly with salt and pepper, and cook in hot oil for a few minutes.
• Place a freshly shelled egg in each tomato half and pour over them a little thick tomato sauce or puree.

EGGS PORTUGAL

Steps:

• Fry sauage.
• Grease 9 x 12 baking dish. Put bread on bottom. Add grated cheese, then sausage.
• Add milk to beaten eggs, salt, papper and mustard. Combine and pour over bread mixture. Put in frig overnight.
• Mix 1 can mushroom soup, drained mushrooms, and vermouth. Pour over 1st. mixture and bake at 350 for 1 hour.
• Enjoy!

PORTUGUESE BAKED EGGS WITH CHORIZO AND RICOTTA

Steps:

• Adjust rack to lower-middle position. Preheat oven to 375 degrees F.
• SAUCE.
• Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes.
• Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes.
• Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds.
• Add tomatoes and basil. Season with salt and pepper to taste.
• Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes.
• Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps.
• EGGS AND CHEESE.
• Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs.
• Evenly top divots with ricotta and crack an egg on top of each one.
• Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes.
• Remove from oven and serve immediately with bread.

SCRAMBLED EGGS WITH PORTUGUESE FERNANDES LINGUICA

Steps:

• In a large non-stick skillet add olive oil, sausage, potatoes, Serrano pepper, Maui onion, 1/2 teaspoon sea salt and 1/2 teaspoon white pepper.
• Saute sausage, potatoes, pepper, onions until they are golden brown; about 4-5 minutes. Remove from heat and hold warm for service.
• In a bowl whisk eggs, heavy cream, sea salt and white pepper.
• In a clean skillet melt butter and add eggs. Scramble 2-3 minutes or until done.
• Place Fernandes Linguica, potatoes, scrambled eggs on warm serving plates.
• Garnish with sliced Blood Oranges and serve.
• *Note: Saloio XV Premium or any Extra Virgin Olive Oil.