Hawaiian Breakfast

When I’m visiting my brother on the North Shore, this is one of our favorite standby breakfast recipes. A typical Hawaiian breakfast recipe usually includes sticky rice, Portuguese sausage or Spam, and fresh fruit such as pineapple, papaya or mango. Finish it off with a hot cup of Kona coffee, fresh coconut water, or guava juice, and your meal is complete!

Hawaiian Breakfast

Serving Size: 6

Hawaiian Breakfast


  • 6 Hawaiian Portuguese sausages, grilled or sauteed
  • 6 English muffins, toasted
  • For the Eggs:
  • 12 large eggs
  • 3 tablespoons chopped green onions or chives
  • 1/2 teaspoon Hawaiian salt
  • 3-4 tablespoons butter
  • For the Sticky Rice:
  • 1 1/2 cups glutinous sticky or sushi rice
  • 3 cups water
  • 1 teaspoon salt


  1. Prepare the Sticky Rice. Place water and salt in a pot and bring to a boil. Stir in rice and bring to a boil. Cover and reduce heat to low. Simmer about 15-18 minutes, or until rice is tender and water is absorbed. Remove from heat and serve.
  2. Prepare the Scrambled Eggs. Whisk eggs, chopped green onions or chives, and salt together in a bowl until well blended. In a skillet, melt the butter over medium-low heat. Stir in eggs and stir with a rubber spatula until the eggs aren't fully cooked. You want them still slightly runny. Turn off flame and remove from heat.
  3. Serve the soft scrambled eggs with a side of sticky rice, grilled Portuguese sausage and toasted English muffins.

Recipe by Jason Hill / CookingSessions.com



Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I went to culinary school in 1998, and worked as a chef for many years here in Southern California. Some of the great people I worked with included Homaro Cantu (Restaurant Charlie Trotter, Chicago’s Moto); James Boyce (Le Cirque, The Phoenician, Loews Coronado, Studio, Cotton Row),  and famed French chef Michel Richard (Citrus, Citronelle, Bistro M, Central). After quitting the restaurant business to start a family, I began writing a cooking column for several newspapers (Associated Press, Freedom News Service and Knight-Ridder Tribune), and launched my YouTube channel, “Chef Tips,” in 1997. I love sharing my knowledge of cooking with others, and I hope you enjoy my recipes!