Best 2 Eggs Portugal Recipes

Embark on a culinary journey to Portugal, where eggs take center stage in a symphony of flavors. From the iconic Pastel de Nata, a custard tart that tantalizes taste buds with its flaky pastry and creamy filling, to the comforting Ovos Moles de Aveiro, a sweet egg yolk dessert with a delectable, silky texture. Dive into the richness of Ovos Moles de Aveiro, also known as ovos moles, a traditional Portuguese egg-based sweet delicacy. Delve into the art of creating this delectable treat, exploring variations like Ovos Moles de Figueira da Foz and Ovos Moles de Elvas, each with its unique characteristics. Discover the versatility of eggs in Portuguese cuisine as you explore recipes ranging from savory dishes like Açorda à Alentejana, a hearty bread and egg stew, to delectable desserts like Toucinho do Céu, a heavenly almond and egg cake. Prepare to be captivated by the culinary wonders that await you in this exploration of Portuguese egg dishes.

Let's cook with our 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 the freshest eggs possible. Fresher eggs will have a richer flavor and a firmer texture.
Cook your eggs over low heat. This will help to prevent them from becoming tough and rubbery.
Don't overcook your eggs. Overcooked eggs will be dry and chalky.
Season your eggs with salt and pepper to taste. You can also add other spices or herbs, such as paprika, garlic powder, or onion powder.
Serve your eggs with your favorite sides. Eggs are a versatile food that can be served with a variety of sides, such as toast, bacon, potatoes, or fruit.

Conclusion:

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