Debbie R.'s Note:
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.
My Private Note
Units: US | Metric
- 1White 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.
- 2Eggs: Preheat oven to 350.
- 3Separate eggs; don't break the yolks. Put the yolks in their own bowl. Beat the egg whites until very stiff.
- 4Grease 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.
- 5Place 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.
- 6Top with grated cheese, paprika and some salt and pepper to taste. Serve immediately.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
Nutritional Facts for Portuguese Eggs in Cotton
Serving Size: 1 (196 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 335.6
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 8.8 g
- Cholesterol 238.7 mg
- Sodium 981.8 mg
- Total Carbohydrate 28.8 g
- Dietary Fiber 1.2 g
- Sugars 0.9 g
- Protein 14.5 g