Scrambled Eggs With Portuguese Fernandes Linguica Recipes

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PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

Steps:

  • Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
  • TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
  • Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
  • Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
  • Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

PORTUGUESE SCRAMBLED EGGS



Portuguese Scrambled Eggs image

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

12 large eggs
2 large onions, quartered and sliced
3 cups peeled ripe tomatoes, diced
1 teaspoon hot sauce (or to taste)
salt and pepper, to taste
olive oil

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

SCRAMBLED EGGS WITH PORTUGUESE FERNANDES LINGUICA



Scrambled Eggs With Portuguese Fernandes Linguica image

Scrambled Fresh Farm eggs with Fernandes Linguica, Yukon Gold Potatoes and Blood Oranges make a wonderful Portuguese Breakfast.

Provided by Potagekempcc

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil (*Portuguese Premium)
8 ounces linguica sausage (Fenandes, Sliced Thin)
12 ounces yukon gold potatoes (Sliced)
1 serrano pepper (Diced)
1 cup maui onion (Diced)
1 teaspoon fine sea salt (Split)
1 teaspoon white pepper (Split)
2 tablespoons unsalted butter
6 jumbo eggs (Brown)
1 tablespoon heavy cream
2 blood oranges (Sliced)

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.

Nutrition Facts : Calories 823.7, Fat 53, SaturatedFat 17.8, Cholesterol 743.9, Sodium 1446.4, Carbohydrate 59.9, Fiber 8, Sugar 18, Protein 29.5

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