Portuguese Breakfast Scramble with Linguica and Blood Oranges
Indulge in a hearty and savory Portuguese breakfast that brings together the rich flavors of Fernandes Linguica, creamy scrambled eggs, and the earthy goodness of Yukon Gold potatoes. Infused with the spicy kick of Serrano pepper and the sweetness of Maui onion, this dish is a delightful way to start your day. Served alongside juicy slices of blood orange, it combines zest and richness for a perfect morning meal. Ideal for brunch or a special breakfast, this recipe serves two and is sure to impress your family or guests.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Extra Virgin Olive Oil
3 tablespoons (Portuguese Premium recommended)
Linguica Sausage
8 ounces (Fernandes, sliced thin)
Yukon Gold Potatoes
12 ounces (sliced)
Serrano Pepper
1 (diced)
Maui Onion
1 cup (diced)
Fine Sea Salt
1 teaspoon (divided)
White Pepper
1 teaspoon (divided)
Unsalted Butter
2 tablespoons (for scrambling eggs)
Jumbo Eggs
6 (brown)
Heavy Cream
1 tablespoon (for egg mixture)
Blood Oranges
2 (sliced for garnish)
Instructions
1
In a large non-stick skillet, heat the olive oil over medium heat. Add the sliced Fernandes Linguica, Yukon Gold potatoes, diced Serrano pepper, and diced Maui onion, along with 1/2 teaspoon of sea salt and 1/2 teaspoon of white pepper. Sauté the mixture for 4-5 minutes, stirring occasionally until the sausage is browned and the potatoes are tender and golden.
2
Once cooked, remove the skillet from heat and keep the contents warm until ready to serve.
3
In a mixing bowl, whisk together the eggs, heavy cream, remaining 1/2 teaspoon of sea salt, and remaining 1/2 teaspoon of white pepper until well combined and frothy.
4
In a separate clean skillet, melt the unsalted butter over medium-low heat. Pour in the egg mixture and gently stir, allowing the eggs to scramble for about 2-3 minutes or until they reach your desired consistency.
5
To serve, plate the sautéed linguica and potato mixture, followed by the fluffy scrambled eggs on top. Garnish with fresh slices of blood oranges for a splash of color and flavor.
6
Enjoy your delightful Portuguese breakfast scramble immediately, sharing the warmth and flavors with loved ones.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Portuguese Breakfast Scramble?
The main protein in this dish is eight ounces of Fernandes Linguica sausage, sliced thin.
What type of potatoes are used in this recipe?
The recipe calls for twelve ounces of sliced Yukon Gold potatoes.
How many eggs are needed to make this scramble?
You will need six jumbo brown eggs for this recipe.
What makes this breakfast scramble spicy?
The spicy kick comes from one diced Serrano pepper added during the sautéing process.
What type of onion is used in the dish?
The recipe specifies one cup of diced Maui onion for a touch of sweetness.
What is the recommended garnish for this meal?
Fresh slices of blood oranges are used as a garnish to provide zest and color.
How should the eggs be prepared before cooking?
Whisk the eggs with heavy cream, sea salt, and white pepper until they are well combined and frothy.
What kind of oil is best for sautéing the linguica and potatoes?
Three tablespoons of Portuguese Premium Extra Virgin Olive Oil are recommended.
How much heavy cream is added to the eggs?
One tablespoon of heavy cream is used to ensure the scrambled eggs are fluffy.
What type of pepper is used for seasoning?
The recipe uses one teaspoon of white pepper, which is divided between the sauté and the eggs.
How long should you sauté the sausage and potato mixture?
Sauté the mixture for four to five minutes until the sausage is browned and potatoes are tender.
At what heat should the eggs be scrambled?
The eggs should be scrambled over medium-low heat in a separate clean skillet.
How many servings does this recipe provide?
This hearty breakfast recipe is designed to serve two people.
Is butter used in this recipe?
Yes, two tablespoons of unsalted butter are used specifically for scrambling the eggs.
What type of salt is recommended?
The recipe calls for one teaspoon of fine sea salt, divided into two parts.
Should the linguica be sliced thick or thin?
The Fernandes Linguica should be sliced thin for this breakfast preparation.
How long do the eggs take to reach the desired consistency?
The eggs typically take about two to three minutes to scramble.
What should be the texture of the potatoes when finished?
The Yukon Gold potatoes should be tender and golden after sautéing.
How is the dish assembled for serving?
Plate the sautéed linguica and potato mixture first, then top with the fluffy scrambled eggs.
Is this recipe suitable for a brunch?
Yes, it is described as an ideal dish for brunch or a special morning meal.
What color are the jumbo eggs used?
The recipe specifies using jumbo brown eggs.
What is the total ingredient count for this dish?
There are eleven total ingredients listed for this Portuguese breakfast scramble.
Can I prepare this in a single skillet?
The instructions suggest using one large non-stick skillet for the sauté and a separate clean skillet for the eggs.
What should I do after the linguica and potatoes are cooked?
Remove the skillet from the heat and keep the contents warm until you are ready to serve with the eggs.
Is the Serrano pepper seeded or diced?
The instructions specify dicing the Serrano pepper before adding it to the skillet.
How many blood oranges are needed?
The recipe calls for two blood oranges, sliced for garnish.
What flavor profile does the Maui onion add?
The Maui onion adds a distinct sweetness that balances the spicy Serrano pepper.
How much butter is used for the eggs?
The recipe uses two tablespoons of unsalted butter to melt in the egg skillet.
Does the recipe include instructions for seasoning the eggs?
Yes, half a teaspoon of sea salt and half a teaspoon of white pepper are whisked into the eggs.
Should the dish be served cold?
No, the Portuguese breakfast scramble should be enjoyed immediately while warm.