Eggs Portuguese Style Recipes

EGGS PORTUGUESE STYLE

Steps:

• Heat oil in an oven-safe skillet (I use cast iron) over medium high heat. Add onion, bell pepper, garlic and zucchini. Cook 5 minutes, stirring occasionally. Reduce heat to medium low, cover, and cook an additional 5 minutes until zucchini is crisp tender. Add tomato sauce, parsley, basil, and oregano. Simmer, uncovered for 5 minutes until sauce thickens slightly.
• In a bowl, combine eggs, milk, salt and pepper. Whisk until blended. Pour over mixture in skillet. Cook until eggs are set, but still moist on top. Sprinkle cheese on top.
• Meanwhile, preheat broiler. Place skillet under broiler and broil until cheese melts, about 1 minute. Cut into wedges and serve.

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.

PORTUGUESE SCRAMBLED EGGS

Steps:

• Add oil to large frying pan, enough to sauté the onions. Heat to medium high heat.
• Cut the onions in quarters then slice the quarters. Add the onions to hot frying pan and sauté until softened.
• Peel and dice the tomatoes then add to the softened onions. Cook until tomatoes are tender. (See the 2nd picture).
• Beat the eggs with the hot sauce, salt and pepper then add to the frying pan, stirring to blend with the tomatoes & onions.
• Let cook slightly, then gently scramble until eggs are cooked. I like large pieces of egg when I scramble.
• Note: Serve with potatoes that have been boiled. Slice the unpeeled potatoes into 1/2" slices and boil until tender with 3 whole garlic cloves, salt and hot pepper flakes.

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!

ULTIMATE SPAGHETTI CARBONARA RECIPE

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.