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Scrambled Eggs in "Bolo do Caco" with Pumpkin and Orange Jam with Honey, Cinnamon and Port Wine

A rustic recipe that can accompany on the table at all times. Pumpkin and Orange Jam with Honey, Cinnamon and Port Wine is the perfect combination for this dish, for its elegance and incomparable Portuguese aromas!

Ingredients:
Bolo do Caco
Eggs
Spinach
Creamy cheese
meia.dúzia® Pumpkin and Orange Jam with Honey, Cinnamon and Port wine
Olive Oil, Pepper, Salt

Method of preparation:
Cut the top of the "Bolo do Caco", as if it were a lid. Remove the crumb. Toast it upside down. In a bowl add the creamy cheese with the meia.dúzia® Pumpkin and Orange Jam with Honey, Cinnamon and Port wine and form a paste. Fill with the pastry and top. In a bowl stir the eggs seasoned with salt and pepper. Saute two to three leaves of spinach in a frying pan with olive oil. Arrange the eggs in another frying pan and stir until they are consistent. Finally, put everything in the "Bolo do Caco", put a bit of jam and close with the top removed at the beginning.

Recipe by: Chef Ignatius

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