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After I graduated from high school, I dated a lovely young lady named Rose Bettencourt, who's father owned a large dairy ranch, near Los Banos, in the central San Joaquin Valley of California.  While I was dating her, I was treated to many Sunday breakfasts at her home, where the main dish was fried linguica, mixed with scambled eggs, and washed down with a good cup of coffee.  Thanks to Rose, and her mom, who I haven't seen for 30 years or so, this recipe is a breakfast favorite in our home, for a leisurely Sunday brunch.  If we're staying at home, we've been known to serve Bloody Mary's instead of coffee...

Special tools:  Cast iron frying pan
Preparation time:  About 10 minutes
Cooking time:  About 10 minutes
Yield:  1 serving

2 eggs
4 oz linguica, diced; I use "Silva" brand, commonly available in the San Joaquin Valley
2 oz, or so, of  shredded cheese; I use Kraft's "Mexican cheese blend," but your choice in cheese isn't critial
Salt and pepper to taste
1/2 teaspoon dried oregano
Olive oil; any cooking oil can be substituted

Preheat frying pan to high heat.  Using a sharp kitchen knife, dice linguica to small pieces.  Add olive oil to pan and when hot place linguica in pan and fry, constantly stirring, until slightly brown; about 2 minutes.  Remove from frying pan and reserve.

Break eggs and place them in the frying pan.  You need to stirr the eggs constantly. After eggs are mixed with the olive oil, add milk, diced linguica and cheese.  Lower heat the medium.  Constantly stir to ensure mixture is well blended and doesnt' stick to frying pan.  Cooking time should be about five minutes.

Left:  Right:  The ingredients to make scrambled eggs and linguica, including sliced linguica, eggs, shredded Mexican cheese, oregano and pepper.  Right:  Diced linguica cooks in my cast iron frying pan over high heat.

Serve with toast, Potatoes O'Brien, or buscuits and gravy.  If you really want to do it right, serve salsa cruda on the side, and your guests will "wow" you for more.   For beverages, coffee works well, but champagne and Bloody Mary's are favorites for brunch.

Left:  Linguica and eggs are frying on the cast iron frying pan, about ready to be served.  Right:  Linguica and eggs, served with Potatoes O'Brien and salsa cruda make a fine breakfast.

This is a breakfrast favorite of San Joaquin Valley dairy ranchers, which many of them descend from Pourtougese stock.  In early 1971, I dated a lovely lady by the name of Rose Bettencourt, and I was treated to many fantastic Sunday morning breakfasts, with the whole family, after celebrating Sunday morning mass.  I had the opportunity to hang around "mom" for a bit, so I was able to observe what she did to create the magic, in her meals.  It's too bad the digital camera wasn't invented and in use, way back in 1971!

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