“Sensational Portuguese Vegetarian Breakfast: A Cinematic Culinary Adventure!”

Allergens

Eggs, Dairy (Manteiga do ceu)

Ingredients

• o de Deus), cubed
• 1/4 cup Manteiga do ceu, softened
• 2 medium tomatoes, thinly sliced
• 1/2 small red onion, finely chopped
• 1 cup kale, chopped
• 1 cup potatoes, boiled and diced
• 1 cup Portuguese cheese (Presunto), thinly sliced
• 4 large eggs
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
3. Spread Manteiga do ceu over the bread cubes and bake for 8 10 minutes, or until golden brown. Set aside.
4. In a large pan, sauté the chopped red onion and kale over medium heat until wilted. Season with salt and pepper to taste. Remove from heat and set aside.
5. Arrange half of the bread cubes in an oven safe serving dish, followed by half of the sautéed onions and kale, diced potatoes, sliced tomatoes, and finally a layer of sliced Presunto. Repeat with the remaining ingredients.
6. Create small wells in the layered mixture and carefully crack one egg into each well. Season with salt and pepper to taste.
7. Bake for 15 20 minutes, or until the eggs are set and cooked to your preference.
8. Remove from the oven and let it rest for a few minutes before serving.

Chef’s Insight

Use fresh ingredients for a burst of flavor and vibrant presentation.

Notes

Feel free to adjust cooking times according to your preferred egg doneness.