13 July, 2018
A Portuguese Jersey Boy’s Breakfast
Growing up in New Jersey and spending 3 months out of the year in Portugal, fusing American and European cuisines for me was inevitable. This dish takes a typical NJ diner offering and adds a little Portuguese flair to it. Using leftover baked potato (or deliberately “baked” just for this recipe), gooey poached eggs with their yolk pouring over said taters get served with a side of thinly sliced Portuguese Lombo Curado, a delicacy made popular in the north of the country.
This dish is easy to put together, can easily be converted to serve many, relatively inexpensive and is open to add a few more ingredients for even more flavors. I make this dish when I am in the mood for “diner food” at home but don’t want to leave the house.
- 3 Medium Potatoes: Baked or Boiled and peeled
- 4 Large eggs
- 2 oz Portuguese Lombo (Buy it here)
- 1 Tbsp of Vinegar
- 1 Tbsp Paprika
- 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Thyme, Dry
- 1 Tbsp Sage, Rubbed or Ground
- 1/2 Tbsp Kosher Salt plus reserve some extra for seasoning
- 1/2 Tbsp Pepper
- Canola Oil
- Green Pepper Hot Sauce (Cholula has a great brand, grab it here)
- Sriracha (Grab it here or in the Asian aisle at your Ethnic grocer)
- Yellow Mustard
- 2 ounces Sour Cream
- 3 ounces of Milk
- Dill (Dried or fresh) for garnish
- Cast Iron Skillet (I recommend a Lodge, available on Amazon. You must possess this kitchen wonder)
- Wok (yeah, you need this too, I recommend this one here)
- Skimmer Slotted Spoon (I prefer skimmers as they are wider, here’s a link)
Potato Seasoning: Combine the Paprika, Garlic Powder, Onion Powder, Pepper, Thyme, Sage and Salt in a bowl. Mix well.
Remove the casing from the lombo and slice into thin rounds. Season with salt and pepper.
Combine milk and sourcream till you have a thinned cream. Season with salt and pepper.
Fill the wok with about an inch to two inches of water, season with salt and set to boil. Add vinegar once boiling then reduce to a simmer.
Crack and drop eggs into boiled water. Remove eggs from water using slotted spoon once they are no longer translucent and reserve, keeping them warm near the stove.
Remove water from the wok and wipe clean. You’ll be using this later.
Slice the potatoes in 1/8″ thick slices.
Heat Cast Iron. Add a swirl of canola oil. Lay potato slices on to pan and generously sprinkle seasoning on top side of the slices. Reduce to medium heat, cover with wok lid and cook for about 5 minutes till slightly browned.
In the meantime, heat the wok again. Once hot, add the lombo and cook through till pink.
Flip the potatoes a, cover again with lid and cook through, about two minutes.
To plate, add layer potatoes and ham, then top with sour cream sauce. Top with poached eggs. Garnish with Dill.
Add a swirl of all three: Sriracha, Yellow Mustard and Green Pepper hot sauce on the side.