Scrambled eggs with asparagus and fresh cod (Espargos verdes à brás com bacalhau fresco) from The New Portuguese Table: Exciting Flavors from Europe's Western Coast (page 160) by David Leite and Nuno Correia

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Notes about this recipe

  • L.Nightshade on November 05, 2013

    Creamy eggs with onions, garlic, asparagus, and fried potatoes, are placed atop the spears of asparagus, and make a soft landing for the seared cod. I used the suggested herb oil from page 40, which consisted of a bouquet from the garden heated in Tuscan olive oil for 8 to 10 minutes. This was a very nice addition and I used more of the oil for roasting vegetables at dinner time. All in all, a lovely meal for brunch, or any time.

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