Breakfast
Cornmeal Pão de Queijo Scramble with Charred Tomato Confit & Crispy Sage Oil
Pillowy scrambled eggs folded with warm, tangy pão de queijo crumbles (Brazilian cheese bread), finished with slow-roasted tomato confit, crispy fried sage leaves suspended in golden oil, and a sprinkle of fleur de sel. The eggs remain impossibly soft; the cheese adds nutty depth; the sage crackles on the tooth.
502calper serving
14gprotein
9gcarbs
46gfat
15min prep 35min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Cottage Cheese Bowl Recipe 5 min
- Dal Recipe 40 min
- Meal Prep Chicken Bowls Recipe 60 min
- Protein Shake Recipe 5 min
- Grilled Steak Recipe 25 min
- Grilled Salmon Recipe 22 min
- Grilled Shrimp Recipe 21 min
- Tomato Soup Recipe 35 min
More recipes using lemon · tomato
Cook these next
They reuse what this recipe already has you buying.
Stracciatella with Charred Tomato & Crispy Sage Oil
Breakfast · 696 cal
Zaalouk-Spiced Shakshuka with Whipped Labneh
Breakfast · 519 cal
Burst Tomato & Burrata Scramble with Crispy Sage Oil
Breakfast · 977 cal
Shiro Wot Stew with Charred Eggplant & Crispy Herb Oil
Lunch · 747 cal
Broa Toast with Scrambled Eggs & Charred Tomato Compote
Breakfast · 309 cal
Whipped Labneh & Charred Tomato Nest with Crispy Sage Oil & Soft Quail Egg
Breakfast · 487 cal
