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Eggs Portuguese

Eggs Portuguese
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Yield: Serves 2-4.

Prepare these for brunch or lunch, top with your favorite hollandaise sauce, and serve immediately. -Edencroft Manor, Littleton, New Hampshire

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  • 4 patty shells, prepared according to package directions
  • 2 ounces chopped onion
  • 1 clove garlic, crushed and mashed
  • Cooking oil
  • 1 can (1 pound) stewed tomatoes
  • 1/8 teaspoon basil
  • 1/8 teaspoon oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 poached eggs
  • Hollandaise sauce


Remove caps from patty shells and reserve for another use. Place shells on individual plates. Sauté onion and garlic in small quantity of oil until translucent. Add crushed or chopped stewed tomatoes, herbs, and salt and pepper and simmer. Remove bay leaf, then spoon some of tomato mixture into each shell, top with a poached egg, drape hollandaise sauce over egg and shell, and garnish as desired.
Updated Monday, August 6th, 2007

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