Portugueseeggsincotton Recipes
PORTUGUESE EGGS IN COTTON
From "Cuisines of Portuguese Encounters", in which the author gives recipes from her time in Portugal and its colonies. She said this dish is popular in Portugal and with the Portugese-Americans in southern New England. It is served for all three meals. Check out the prep method on this. I've never seen anything like it. I haven't tried it yet.
Provided by Debbie R.
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- White Sauce: Melt butter. Add flour. Cook about 2 minutes, stirring constantly. Slowly pour milk into the saucepan, stirring, until sauce thickens. Salt and pepper it to taste.
- Eggs: Preheat oven to 350.
- Separate eggs; don't break the yolks. Put the yolks in their own bowl. Beat the egg whites until very stiff.
- Grease a baking sheet with butter. Heap 4 mounds of egg whites onto the baking sheet. Make an indentation with a tablespoon in each mound. Place a yolk in each indentation. Bake for about 20 minutes.
- Place a slice of toast on each plate. Pour 1/4 cup sauce over each piece. Place an egg mound on top of that, then pour the rest of the sauce over the eggs.
- Top with grated cheese, paprika and some salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 335.6, Fat 17.8, SaturatedFat 8.8, Cholesterol 238.8, Sodium 981.9, Carbohydrate 28.9, Fiber 1.2, Sugar 1, Protein 14.5
PORTUGUESE SCRAMBLED EGGS
Make and share this Portuguese Scrambled Eggs recipe from Food.com.
Provided by Chef Gorete
Categories One Dish Meal
Time 25m
Yield 4-6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 268.9, Fat 14.6, SaturatedFat 4.8, Cholesterol 558, Sodium 253.8, Carbohydrate 13.4, Fiber 2.9, Sugar 7.3, Protein 20.9
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