Portugese influenced scrambled eggs with salt cod, onions an

Yield: 1 servings

Measure Ingredient
1 pounds Salt cod
2 quarts Milk
3 tablespoons Olive oil
2 cups Thinly sliced onions
\N \N Salt
\N \N Freshly ground pepper
2 cups Cubed Idaho potatoes; cooked until tender
1 \N Dozen large eggs; beaten
½ cup Sliced olives

Two days before serving, soak the cod in 1 quart of the milk in a covered bowl in the refrigerator for 24 hours. The next day, discard the milk and rinse the cod well with cold water. Put the cod in a fresh quart of milk and refrigerate for another 24 hours. Discard the milk and rinse well with cold water. Pat dry and flake into small pieces. Set aside.

In a large, nonstick saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 to 6 minutes, or until the onions are wilted. Add the potatoes and the cod.

Season with black pepper. Continue to saute for 4 minutes. Season the eggs with salt and pepper. Add the egg mixture and stir constantly to scramble the eggs. Cook until the eggs are soft, but slightly firm, about 4 minutes.

Remove from the heat and spoon into serving plates. Garnish with sliced olives.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 3855 Calories (kcal); 177g Total Fat; (42% calories from fat); 427g Protein; 118g Carbohydrate; 3542mg Cholesterol; 33622mg Sodium Food Exchanges: 0 Grain(Starch); 50½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C66 Converted by MM_Buster v2.0n.

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