Best Portuguese Scrambled Eggs Recipes

Portuguese Scrambled Eggs image

Provided by Chef Gorete

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 image

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