Creamed Eggs Portuguese Style
Ready In: 35 mins
Serves: 6
Ingredients
- 6 jumbo eggs (Brown)
- 2 teaspoons fine sea salt
- 1 tablespoon cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 lb portuguese chorizo sausage (sliced)
- 1⁄2 cup maui onion (Minced)
- 2 tablespoons minced garlic
- 1 tablespoon serrano pepper (Minced)
- 21 teaspoons allspice (*Temperos Portugueses Allspice)
- 1 teaspoon cumin
- 2 teaspoons Hungarian paprika
- 1⁄4 cup cilantro (Chopped)
- 4 tablespoons unsalted butter
- 4 tablespoons pastry flour
- 2 cups heavy cream
- 1 dash fresh nutmeg (Grated)
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon Worcestershire sauce
- 2 bay leaves
- 12 buttermilk biscuits (Hold Warm for service)
Directions
- Place eggs in a saucepan, cover with cold water. Add vinegar and 1 1/2 teaspoons fine sea salt. Bring to a full boil and reduce to a simmer. Cook eggs 6-8 minutes, remove from water and hold warm.
- Remove casing from Chorizo and chop. Place olive oil in a hot skillet, add Chorizo, Maui onion, minced garlic, Serrano pepper, cumin and Hungarian paprika. Cook until well done 3-4 minutes.
- Stir in cilantro, season with fine sea salt and white pepper to taste.
- Remove Chorizo from pan and place on paper towels.
- Add remaining sea salt to flour and stir. In a saucepan melt butter and stir in pastry flour. Cook 2-3 minutes stirring to prevent from burning.
- Slowly whisk in heavy cream, fresh grated nutmeg, pepper, Worcestershire sauce and Chorizo.
- Cook 3-4 minutes or until sauce has thickened, stir to prevent from burning. Season with fine sea salt and white pepper to taste.
- Cut warm biscuits in half and place on warm serving plates. Peel and slice eggs. Place eggs over biscuits and ladle Cream Sauce over eggs.
- Granish: Serve with Fresh Tomatoes or Fresh Fruit on the side.
- Chef's Note: Temperos Portugueses Allspice (Papriks, Turmeric & Orange Peel).
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