Delectable Portuguese Breakfast Platter

Allergens

Dairy, Eggs

Ingredients

• 4 slices of rustic Portuguese bread
• 8 oz of Queijo da Serra cheese, thinly sliced
• 1/2 lb of Portuguese chouriço, sliced
• 4 large eggs
• 1/4 cup of extra virgin olive oil
• 1/2 cup of fresh tomatoes, diced
• 2 cups of baby spinach
• 1/2 cup of pitted olives, mixed variety
• Salt and pepper to taste

Instructions

1. Preheat a non stick skillet over medium heat.
2. In a separate bowl, whisk together the eggs with salt and pepper to taste.
3. Once the skillet is heated, add 1 tablespoon of olive oil and swirl to coat the surface.
4. Add sliced chouriço to the skillet and cook until slightly browned and fragrant.
5. Remove cooked chouriço from skillet and set aside.
6. In the same skillet, add another tablespoon of olive oil and fry the eggs to your desired preference.
7. Toast the Portuguese bread slices in a toaster or oven until golden brown.
8. Assemble the breakfast platter by arranging toasted bread, cheese, chouriço, fried eggs, tomatoes, spinach, and olives on a serving plate.

Chef’s Insight

To achieve the perfect sunny-side-up eggs, cover the skillet with a lid during cooking.

Notes

Adjust the portion sizes according to your personal preferences or dietary requirements.