Portuguese Brunch Feast: Delectable Eggs Benedict with Chourico and Aromatic Roasted Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs
• 12 slices English muffin, halved
• 8 oz Portuguese chourico sausage, casings removed
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 4 oz cream cheese, softened
• 1/2 cup fresh basil leaves
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cherry tomatoes, bell peppers, onion, and garlic with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 25 30 minutes or until tender and slightly caramelized.
3. In a large non stick skillet over medium heat, cook the chourico until browned, breaking it into small pieces with a wooden spoon. Transfer to a bowl and set aside.
4. Poach the eggs in a large pot of simmering water for 3 4 minutes or until the whites are set but yolks remain soft. Remove with a slotted spoon and place on a clean kitchen towel to drain. e) Heat a large non stick griddle over medium heat. Spread each English muffin half with softened cream cheese, then toast until golden brown. f) Reheat the chourico in a small skillet until crispy. Place two halves of an English muffin on each plate and top with crispy chourico, spinach, poached eggs, and roasted vegetables. Season with salt and pepper to taste. Garnish with fresh basil leaves.

Chef’s Insight

The key to perfect poached eggs is a gentle simmer and swirling water to create a smooth, circular whirlpool for the eggs to cook within.

Notes

Be sure to season each layer of the dish for a well-rounded flavor profile.