Mouthwatering Portuguese Vegetarian Brunch: Delicacies of the Azores

Allergens

Eggs, Dairy (Cheese)

Ingredients

• 2 cups Portuguese corn bread rolls
• 1 cup Azorean cheese, grated
• 4 large eggs
• 1/2 cup Azorean potato salad
• 1 cup kale, chopped
• 4 oz chourizo vegetarian sausage
• 1/4 cup sweet onion, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Portuguese olives, pitted and halved
• 2 tbsp parsley, freshly chopped
• 1/4 cup vegetable oil
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 350°F (180°C). Slice the Portuguese corn bread rolls in half and place on a baking sheet. Toast them in the oven for 5 minutes or until lightly golden.
2. In a skillet, heat 2 tbsp of vegetable oil over medium heat. Add the chopped sweet onion, green bell pepper, red bell pepper, and garlic. Sauté for 3 4 minutes, until the vegetables are softened.
3. Add the kale to the skillet, stirring frequently, and cook for another 2 3 minutes, or until it has wilted. Season with salt and pepper to taste. Remove from heat and set aside.
4. In a separate pan, cook the vegetarian chourizo sausage according to package instructions. Slice into bite sized pieces once cooked.
5. Assemble your brunch dish: On each toasted corn bread roll base, spread a generous layer of Azorean potato salad. Top with sautéed vegetables, followed by sliced vegetarian chourizo. Sprinkle grated Azorean cheese on top and finish with a handful of fresh parsley.
6. Bake the assembled brunch dishes in the preheated oven for 5 7 minutes, or until the cheese has melted and is slightly bubbling.
7. Serve immediately with Portuguese olives on the side.

Chef’s Insight

The combination of flavors and textures in this dish pays homage to the Azores while offering a vegetarian-friendly option for brunch lovers.

Notes

Ensure that all ingredients are fresh and of high quality for the best taste and texture.