Best Portugese Egg Casserole Recipes

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 EGG TARTS

Steps:

• Mix well the egg and sugar.
• Add in the rest of the ingredients and mix well.
• Leave aside for later use.
• Method for Oil Dough: Put all ingredients together to make into a dough.
• Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
• Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
• Roll it to 2 single and 2 double fold.
• Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
• Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
• So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.

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.

PORTUGUESE COD CASSEROLE

Steps:

• Soak a 3-litre (3-quart) terracotta baking dish and its cover in water for about 15 minutes. If you are not using a terracotta dish, preheat the oven to 200°C (400°F) with the rack in the middle position (see note).
• In a skillet over medium heat, caramelize the onions in oil. Season with salt and pepper. Add the garlic and continue cooking for 1 minute. Set aside.
• Remove the terracotta dish and cover from the water.
• Cover the bottom of the dish with one quarter of the potato slices.
• Add half the tomatoes and olives. Season with salt and pepper.
• Cover with another quarter of the potatoes. Cover with the onion and garlic mixture.
• Cover with another quarter of the potatoes, and then lay the fish on top. Season with salt and pepper. Cover with the remaining potatoes, tomatoes and olives.
• Add the broth. Adjust the seasoning.
• Cover the dish and place it in the centre of the oven. Turn the oven on to 200°C (400°F). Bake until the potatoes are tender, about 1 1/4 hours. Let stand for 15 minutes and serve.
• *Note: If you do not have a terracotta dish, you can use any ovenproof covered baking dish. In that case, preheat the oven and reduce the cooking time to about 1 hour.

PORTUGUESE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350F.
• In a casserole, combine tomatoes, ham, onions, mustard, garlic, wine and port.
• Season chicken pieces with salt and pepper then arrange on top of tomato mixture in a single layer.
• Dot with butter.
• Bake in preheated oven for 1 hour or until chicken is browned and tender.
• Sprinkle with brandy.
• To serve, spoon sauce over chicken.

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!