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!
- 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
- 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.
- 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.
- Serve the soft scrambled eggs with a side of sticky rice, grilled Portuguese sausage and toasted English muffins.
Recipe by Jason Hill / CookingSessions.com
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