American · Brunch
Hawaiian Portuguese Sausage Rice Eggs Plate
Hawaiian local breakfast tradition reading thick-sliced Portuguese sausage pan-fried until crisp, plated with two over-easy eggs and Hawaiian sticky rice, finished with chopped scallion and Aloha shoyu for the Honolulu weekend brunch plate of deep island breakfast tradition.
$
8 minsPrep
20 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
645Calories
28gProtein
38gFat
52gCarbs
2gSugar
1gFiber
1240mgSodium
235mgChol
Goes well with
Kona Coffee DripKona Coffee Drip — A rich brew that comp...
local
Hawaiian Pog (Passion Orange Guava Juice)Hawaiian Pog (Passion Orange Guava Juice...
international
Instructions
1
Prep
Slice Portuguese sausage diagonally into 5mm coins. Thinly slice scallion. Measure rice and water for cooking.
2
Simmer
Bring rice and 400ml water to a boil in a medium pot over high heat, 3 minutes. Reduce to low, cover tightly, cook 15 minutes until water absorbs completely.
3
Sear
Heat neutral oil in a large heavy skillet over medium heat, 90 seconds until shimmering. Lay sausage coins in a single layer (cook in two batches if needed to avoid crowding), cook 3 minutes per side until edges crisp and fat renders.
4
Fry
Push sausage to sides of the skillet, add butter to the center over medium-low heat, 30 seconds until foaming. Crack all 4 eggs in, fry 3 to 4 minutes until whites set and yolks remain jammy. Season with salt and pepper.
5
Plate
Divide cooked rice between two plates, mounding in the center. Fan sausage coins alongside on each plate, set 2 eggs over the rice on each plate, drizzle soy sauce over rice and a small dot of Sriracha next to eggs, scatter scallion across both plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) Portuguese sausage
- 4 free-range eggs
- 180g (6.3 oz) long-grain white rice
- 40g (1.4 oz) scallion
- 4 tbsp soy sauce
- 2 tsp Sriracha
- 2 tsp neutral oil
- 20g (0.7 oz) unsalted butter
- 400ml (1 2/3 cup) water
- 0.5 tsp fine sea salt
- 0.5 tsp ground black pepper