Mouthwatering Portuguese Brunch: Gluten-Free Eggs Cozido and Crunchy Almond Galette

Allergens

Nuts (Almonds)

Ingredients

• 2. Fresh Free
• Range Eggs 3. Crunchy Almond Galette: 4. 1 Cup Whole Almonds, finely ground 5. 1/2 Cup Gluten
• Free Flour 6. 6 Tbsp Unsalted Butter, cold and cubed 7. 1/2 Tsp Sea Salt 8. 4
• 6 Tbsp Ice Water 9. Fresh Parsley, finely chopped for garnish

Instructions

1. Eggs Cozido Preparation:
2. In a medium saucepan, bring water to boil.
3. Gently lower eggs into the water using a slotted spoon.
4. Cook eggs for 9 minutes, then immediately transfer them to an ice bath.
5. Peel the eggs and set them aside. Crunchy Almond Galette Preparation:
6. In a large mixing bowl, combine almond flour, gluten free flour, and salt.
7. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
8. Gradually add ice water to the mixture, stirring with a fork until it forms a dough.
9. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
10. Preheat oven to 400°F (200°C).
11. Roll out the chilled dough on a lightly floured surface, forming a circle of about 1/8 inch thickness.
12. Transfer the dough to a parchment lined baking sheet and bake for 15 20 minutes or until golden brown. Eggs Cozido Assembly:
13. Place the cooked galette on a serving plate.
14. Slice the eggs in half, remove yolks, and set them aside.
15. Place one egg white in each half of the warm galette and fill the hollow with tender yolk.
16. Garnish with fresh parsley and serve immediately.

Chef’s Insight

This gluten-free recipe delivers an unforgettable Portuguese brunch experience, combining flavors and textures that will leave you craving more.

Notes

For a visually stunning presentation, consider using different colored eggshells or garnishing with fresh herbs.