Portuguese Egg Sweet From The Ritz Hotel Recipe Epicuriouscom

PORTUGUESE EGG TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
• Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
• Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
• Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

PORTUGUESE BAKED EGGS

Steps:

• Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10-12 minutes.
• Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20-30 minutes; season with salt and pepper. Discard jalapeño.
• Preheat oven to 400°F. Transfer bell pepper mixture to a 13x9" baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15-18 minutes.
• Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
• DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.

HOTEL BENSON EGGS

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Whisk in milk and cook until thickened, stirring constantly, about 4 minutes. Add cheese and stir until melted and well blended. Keep warm. (Can be prepared 1 day ahead. Refrigerate. Rewarm over low heat before using.)
• Preheat oven to 300°F. Place bacon in single layer in baking pan. Bake until brown, about 10 minutes.
• Place 2 inches salted water in large skillet. Add vinegar and bring to simmer. Break eggs 1 at a time into cup and slide into water. Poach until whites are set but yolks are still runny, about 4 minutes. Place 2 muffin halves on each of 4 plates. Top muffin half with 1 slice Canadian bacon and 1 egg. Spoon some sauce over. Sprinkle with parsley and serve.

PORTUGUESE EGG SWEET FROM THE RITZ HOTEL

Steps:

• Preheat oven to 350° F. In small, heavy, nonreactive saucepan, combine 1/4 cup sugar with flour and salt, then whisk in milk. Drop in lemon zest and cinnamon stick. Set pan over moderate heat and cook, stirring constantly, until mixture just boils and forms stiff batter, 5 to 7 minutes.
• Remove pan from heat and whisk in egg yolks. Set mixture aside to cool, whisking occasionally, 15 minutes.
• In large bowl using electric mixer, beat egg whites until fluffy and texture of thick sea foam. Gradually beat in remaining 1/4 cup sugar, then continue beating until soft peaks form.
• Remove lemon zest and cinnamon stick from cooled egg yolk mixture and discard. Gently fold 1/3 of beaten whites into yolk mixture. Scoop mixture onto remaining beaten whites and fold in gently but thoroughly until no streaks remain.
• Mound batter in ungreased 9-inch ceramic or glass pie pan. Sift ground cinnamon over batter, covering completely. Place pan on baking sheet. Bake on middle oven rack until center is set and cracks have formed on surface, about 30 minutes. Remove from oven and cool to room temperature. (Sericaia will fall slightly - this is to be expected.) Cut into wedges to serve.
• Sericaia will keep, loosely covered, at room temperature up to 2 days.

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!

AN EGG ON THE RITZ

Steps:

• Slice hard cooked eggs evenly.
• Stir together ketchup and Tabasco sauce.
• Place slice egg on top of Ritz, add a small dollop of ketchup-Tabasco sauce to top. Garnish with a fresh basil leave, sliced.
• Hard-boiled egg method - place the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice, and ice water until ready for use. Peel shell under cold water.