Portuguese Sausage and Eggs
Our Family Story
Every Saturday morning, Dad would make this for us before our Little League games. The smell of Portuguese sausage still reminds me of those early mornings.
Recipe from: Dad
Ingredients
Substitutions
Instructions
- 1
Slice the Portuguese sausage into 1/4-inch rounds.
Tip: Cut on the diagonal for larger pieces.
- 2
Heat a skillet over medium heat. Add the sausage slices in a single layer.
Tip: No oil needed - the sausage has enough fat.
- 3
Cook until browned on both sides, about 2-3 minutes per side. Remove and set aside.
- 4
Add butter to the same skillet. Crack in the eggs.
Tip: The sausage grease adds flavor to the eggs.
- 5
Cook eggs to your preference - sunny side up, over easy, or scrambled.
- 6
Serve sausage and eggs over hot white rice. Season with salt and pepper.
Notes
This is the classic Hawaiian breakfast. Simple, filling, and delicious.
Tips
- Portuguese sausage has a unique sweet and garlicky flavor - dont substitute if you can find it.
- Sunny side up eggs let you mix the runny yolk with the rice.
Variations
- Add a scoop of kimchi on the side.
- Top with furikake for extra flavor.
- Make it a loco moco by adding gravy.
Storage
Best eaten immediately. Leftovers can be refrigerated and reheated, but eggs wont be as good.
