Friday, July 16, 2010

Hawaiian Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 6

Cuisine: Hawaiian
Course: Breakfast

Serve With: Kona Coffee and much Aloha
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.