Linguica and Eggs
A hearty Portuguese-American breakfast of sliced linguica sausage pan-fried until crisp and served alongside eggs, a common Rhode Island weekend plate.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 32
- carbs
- 4
- protein
- 26
- calories
- 420
Instructions
- 1
Heat a skillet over medium heat. Add the sliced linguica.
- 2
Fry until browned and crisp on both sides. Cook for about 6-8 minutes total.
- 3
Take out the linguica and set it aside. Leave the melted fat in the skillet.
- 4
Add a touch of olive oil if needed. Crack in the eggs.
- 5
Cook the eggs to your liking, sunny-side up or over easy.
- 6
Place the eggs on a plate alongside the crisped linguica.
- 7
Season with black pepper. Serve with toasted sweet bread.
Chef's tips
Make light shallow cuts in the linguica skin before frying so it does not curl up in the skillet.
Storage
Best made fresh; not recommended for storage.
Reheating
Reheat linguica in a skillet; eggs are best cooked fresh.
Common mistakes to avoid
- •Cooking the eggs in a very hot skillet without lowering the heat first, which burns them.
- •Slicing the sausage too thick, which stops it from crisping evenly.
Serving suggestions
Cooked Linguica and Eggs?
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