Best 2 Eggs Portugal Recipes

When it comes to satisfying and straightforward dishes, Eggs Portugal stands out as a delectable and beloved culinary creation. Originating from the vibrant streets of Portugal, this dish has captivated taste buds worldwide with its harmonious blend of scrambled eggs, succulent chorizo, and aromatic vegetables. Embark on a culinary adventure as we reveal the secrets behind crafting the perfect Eggs Portugal, ensuring a flavorful and unforgettable experience that will transport you straight to the heart of Portugal.

Here are our top 2 tried and tested recipes!

EGGS PORTUGAL

Eggs Portugal image

Make and share this Eggs Portugal recipe from Food.com.

Provided by Canadian Jane

Categories Brunch

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs small breakfast sausage links, cut up
8 slices bread, no crusts, cubed
3/4 lb cheddar cheese, grated
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 tablespoon prepared mustard
1 (10 ounce) can mushroom soup
1 (10 ounce) can mushrooms, drained
1/4 cup dry vermouth (or white wine)

Steps:

Fry sauage.
Grease 9 x 12 baking dish. Put bread on bottom. Add grated cheese, then sausage.
Add milk to beaten eggs, salt, papper and mustard. Combine and pour over bread mixture. Put in frig overnight.
Mix 1 can mushroom soup, drained mushrooms, and vermouth. Pour over 1st. mixture and bake at 350 for 1 hour.
Enjoy!

EGGS PORTUGAL RECIPE

Eggs Portugal Recipe image

Provided by topround

Number Of Ingredients 10

Ingredients

1 1/2 lbs skinless link sausage...browned
8 slices bread... crust removed
3/4 lbs. cheddar cheese...grated
4 eggs
3/4 Tbls. mustard
2 1/2 cups milk
THESE LAST 3 INGREDIENTS ARE ADDED THE NEXT MORNING
1 can cream of mushroom soup
1 can [4 oz.] sliced mushrooms
1/4 cup dry vermouth

Steps:

Cut the browned sausage in thirds. Cube the bread and place it in a 9x13 baking dish. Top with cheese and sausage. Mix together eggs, mustard, milk, and a dash of salt. Pour over casserole; cover with foil, and refridgerate overnight. The next morning mix together the soup, mushrooms, and dry vermouth. Pour this mixture over the casserole and bake at 300 for 1 1/2+ hours. Make sure eggs are not mushy, but the bread is not burnt.

Tips:

Use fresh ingredients. This is especially important for eggs, which can quickly go bad.
Cook eggs gently. Overcooking can make them tough and rubbery.
Season eggs to taste. Salt and pepper are classic seasonings, but you can also add herbs, spices, and cheese.
Serve eggs immediately. Eggs are best when they are hot and freshly cooked.
Be creative with your eggs. There are endless ways to cook eggs, so don't be afraid to experiment.

Conclusion:

Eggs are a versatile and delicious ingredient that can be enjoyed in many different ways. Whether you like them scrambled, fried, poached, or boiled, there's an egg dish out there for everyone. So next time you're looking for a quick and easy meal, reach for a few eggs. You won't be disappointed.