PORTUGUESE EGG TARTS
Way better than normal egg tarts. Will be gone within seconds.
Provided by vivienw
Categories World Cuisine Recipes European Portuguese
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
- Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
- Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
- Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 19.7 g, Cholesterol 85.5 mg, Fat 15 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6 g, Sodium 221.9 mg, Sugar 5.9 g
EGGS PORTUGUESE STYLE
Make and share this Eggs Portuguese Style recipe from Food.com.
Provided by threeovens
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in an oven-safe skillet (I use cast iron) over medium high heat. Add onion, bell pepper, garlic and zucchini. Cook 5 minutes, stirring occasionally. Reduce heat to medium low, cover, and cook an additional 5 minutes until zucchini is crisp tender. Add tomato sauce, parsley, basil, and oregano. Simmer, uncovered for 5 minutes until sauce thickens slightly.
- In a bowl, combine eggs, milk, salt and pepper. Whisk until blended. Pour over mixture in skillet. Cook until eggs are set, but still moist on top. Sprinkle cheese on top.
- Meanwhile, preheat broiler. Place skillet under broiler and broil until cheese melts, about 1 minute. Cut into wedges and serve.
Nutrition Facts : Calories 128.6, Fat 8.1, SaturatedFat 3.1, Cholesterol 115.8, Sodium 312.4, Carbohydrate 7.6, Fiber 1.7, Sugar 3.5, Protein 7.4
EGGS PORTUGAL
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
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!
PORTUGUESE BAKED EGGS
Categories Egg Garlic Tomato Breakfast Brunch Bake Cheddar Ricotta Bell Pepper Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10-12 minutes.
- Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20-30 minutes; season with salt and pepper. Discard jalapeño.
- Preheat oven to 400°F. Transfer bell pepper mixture to a 13x9" baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15-18 minutes.
- Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
- DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.
PORTUGUESE SCRAMBLED EGGS
Make and share this Portuguese Scrambled Eggs recipe from Food.com.
Provided by Chef Gorete
Categories One Dish Meal
Time 25m
Yield 4-6
Number Of Ingredients 6
Steps:
- Add oil to large frying pan, enough to sauté the onions. Heat to medium high heat.
- Cut the onions in quarters then slice the quarters. Add the onions to hot frying pan and sauté until softened.
- Peel and dice the tomatoes then add to the softened onions. Cook until tomatoes are tender. (See the 2nd picture).
- Beat the eggs with the hot sauce, salt and pepper then add to the frying pan, stirring to blend with the tomatoes & onions.
- Let cook slightly, then gently scramble until eggs are cooked. I like large pieces of egg when I scramble.
- Note: Serve with potatoes that have been boiled. Slice the unpeeled potatoes into 1/2" slices and boil until tender with 3 whole garlic cloves, salt and hot pepper flakes.
Nutrition Facts : Calories 268.9, Fat 14.6, SaturatedFat 4.8, Cholesterol 558, Sodium 253.8, Carbohydrate 13.4, Fiber 2.9, Sugar 7.3, Protein 20.9
PORTUGUESE EGGS IN COTTON
From "Cuisines of Portuguese Encounters", in which the author gives recipes from her time in Portugal and its colonies. She said this dish is popular in Portugal and with the Portugese-Americans in southern New England. It is served for all three meals. Check out the prep method on this. I've never seen anything like it. I haven't tried it yet.
Provided by Debbie R.
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- White Sauce: Melt butter. Add flour. Cook about 2 minutes, stirring constantly. Slowly pour milk into the saucepan, stirring, until sauce thickens. Salt and pepper it to taste.
- Eggs: Preheat oven to 350.
- Separate eggs; don't break the yolks. Put the yolks in their own bowl. Beat the egg whites until very stiff.
- Grease a baking sheet with butter. Heap 4 mounds of egg whites onto the baking sheet. Make an indentation with a tablespoon in each mound. Place a yolk in each indentation. Bake for about 20 minutes.
- Place a slice of toast on each plate. Pour 1/4 cup sauce over each piece. Place an egg mound on top of that, then pour the rest of the sauce over the eggs.
- Top with grated cheese, paprika and some salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 335.6, Fat 17.8, SaturatedFat 8.8, Cholesterol 238.8, Sodium 981.9, Carbohydrate 28.9, Fiber 1.2, Sugar 1, Protein 14.5
PORTUGUESE EGG TARTS
Not the chinese egg tarts! It's another variation. The tops are suppose to be burnt. I got it from Leelee in jo's deli bakery site.
Provided by hkjenn
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix well the egg and sugar.
- Add in the rest of the ingredients and mix well.
- Leave aside for later use.
- Method for Oil Dough: Put all ingredients together to make into a dough.
- Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
- Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
- Roll it to 2 single and 2 double fold.
- Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
- Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
- So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.
Nutrition Facts : Calories 124.8, Fat 8.1, SaturatedFat 3.5, Cholesterol 58.5, Sodium 30.3, Carbohydrate 11.1, Fiber 0.2, Sugar 4.7, Protein 2.2
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PORTUGUESE BAKED EGGS RECIPE | BON APPéTIT
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3.9/5 (681)Estimated Reading Time 3 minsServings 6
- Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
- Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
- Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.
- Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
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