“Sumptuous Portuguese Breakfast Feast: A Culinary Symphony of Flavors”

Allergens

Eggs, Dairy (cheese)

Ingredients

• 1. 12 large eggs, organic and free
• range 2. 1 cup Portuguese chouriço sausage, sliced 3. 1 cup Portuguese queijo de Azeitao cheese, grated 4. 1 cup fresh spinach, roughly chopped 5. 1/2 cup Portuguese tomato rice pudding (Arroz doce), prepared according to recipe 6. 1/2 cup smoked Portuguese ham, diced 7. 1/2 cup Portuguese bread rolls, sliced and buttered 8. 1/4 cup extra virgin olive oil 9. Salt and freshly ground black pepper, to taste 10. Fresh herbs for garnish (parsley or cilantro)

Instructions

1. In a large bowl, whisk together the eggs and season with salt and pepper. Set aside.
2. In a non stick pan, cook the chouriço slices over medium heat until browned. Remove from the pan and set aside.
3. In the same pan, add 1 tablespoon of olive oil and sauté the spinach until wilted. Season with salt and pepper, then remove and set aside.
4. In a separate pan, gently warm the prepared tomato rice pudding over low heat.
5. In a third pan, cook the diced smoked Portuguese ham over medium heat until crispy. Remove from the pan and set aside.
6. Preheat a non stick frying pan or griddle on medium heat. Add 1 tablespoon of olive oil. Pour in the whisked eggs and cook until desired consistency is reached, stirring occasionally.
7. To assemble, place one slice of buttered Portuguese bread roll on each plate. Top with a generous serving of scrambled eggs, chouriço, spinach, tomato rice pudding, and smoked ham. Garnish with fresh herbs and serve immediately.

Chef’s Insight

To truly elevate this dish, consider using a mix of local, organic ingredients for a more authentic Portuguese flavor profile.

Notes

For an even more immersive experience, consider pairing this meal with a glass of Portuguese wine or sparkling beverage.