MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Portugal Eggs
Categories: Breakfast, Eggs
Yield: 1 Serving

1 Recipe Bisket Cookies
1 Recipe French Comfits
1 Recipe Lemon Cinnamon Jelly
5 Biscuits
3 oz Sack (I used brandy, but
-sherry also works here)
1 tb Comfits (I used a mix of
-store-bought and homemade )
3 tb Candied citrus peel
1 Recipe Buttered Eggs (see
-below)
4 tb Jelly; or more to taste
2 Fresh bay leaf sprigs; to
-garnish

MMMMM-----------------------BUTTERED EGGS----------------------------
2 Eggs
3 tb Butter
3 tb Heavy cream
1 ds Black pepper; freshly
-ground

Arrange the biscuits in a star-shape on your dish. Pour about 3 oz of
a spirit like brandy or sherry as a substitute for sack, a fortified
wine. When the biscuits cannot absorb any more liquid, stop pouring.
Set aside.

Prepare the buttered eggs. Whisk together the eggs and cream. Melt the
butter in a frying pan. Add the egg mixture and stir the eggs until
they are fluffy and cooked through to your preferred texture.

Return your attention to the main plate. Place comfits and candied
orange peel on top of the soaked biscuits. You may, or may not, be
able to stick your candied peel into the biscuits are the recipe
suggests.

Add dollops of the eggs to the plate. In the remaining space, add
spoonfuls of the jelly. Arrange the bay leaves around the edge of the
plate.

Step back and admire your handiwork.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2020/09/28/to-make-portugal-eggs/>

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