Title: Portugese Influenced Scrambled Eggs with Salt Cod, Onions An
Categories: Emlive10
Yield: 1 servings

1 lb Salt cod
2 qt Milk
3 tb Olive oil
2 c Thinly sliced onions
Salt
Freshly ground pepper
2 c Cubed Idaho potatoes; cooked
-until tender
1 Dozen large eggs; beaten
1/2 c Sliced olives

Two days before serving, soak the cod in 1 quart of the milk in a covered
bowl in the refrigerator for 24 hours. The next day, discard the milk and
rinse the cod well with cold water. Put the cod in a fresh quart of milk
and refrigerate for another 24 hours. Discard the milk and rinse well with
cold water. Pat dry and flake into small pieces. Set aside.

In a large, nonstick saute pan, over medium heat, add the oil. When the oil
is hot, add the onions. Season with salt and pepper. Saute for 4 to 6
minutes, or until the onions are wilted. Add the potatoes and the cod.
Season with black pepper. Continue to saute for 4 minutes. Season the eggs
with salt and pepper. Add the egg mixture and stir constantly to scramble
the eggs. Cook until the eggs are soft, but slightly firm, about 4 minutes.
Remove from the heat and spoon into serving plates. Garnish with sliced
olives.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 3855 Calories (kcal); 177g Total Fat; (42% calories from fat);
427g Protein; 118g Carbohydrate; 3542mg Cholesterol; 33622mg Sodium Food
Exchanges: 0 Grain(Starch); 50 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 26
Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C66

Converted by MM_Buster v2.0n.