Portugese Influenced Scrambled Eggs With Salt Cod, Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Emlive10 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Salt cod |
| 2 | qt | Milk |
| 3 | T | Olive oil |
| 2 | c | Thinly sliced onions |
| Salt | ||
| Freshly ground pepper | ||
| 2 | c | Cubed Idaho potatoes, cooked |
| until tender | ||
| 1 | Dozen large eggs, beaten | |
| 1/2 | c | Sliced olives |
INSTRUCTIONS
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); 50 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C66 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2857
Calories From Fat: 864
Total Fat: 97.3g
Cholesterol: 845.6mg
Sodium: 33681.4mg
Potassium: 9829.9mg
Carbohydrates: 128.2g
Fiber: 7.8g
Sugar: 112.3g
Protein: 353.4g