Portuguese Sausage, Eggs & Rice

Ingredients

• 8 oz Portuguese sausage or linguiça, sliced on the bias
• 4 eggs
• 2 cups hot cooked white rice
• 1 tbsp butter
• 2 tsp soy sauce
• 2 scallions, sliced
• 1 tsp furikake
• Black pepper

Method

1. Lay the sausage slices in a cold dry skillet and bring it up to medium heat. Starting cold renders the paprika-stained fat instead of scorching it.
2. Cook 5–6 minutes, turning once, until the edges curl and the cut faces are deeply browned and slightly crisp. Move them to plates and leave the orange fat behind.
3. Melt the butter into that fat and fry the eggs over medium-low until the whites set with lacy brown edges and the yolks stay liquid, about 3 minutes.
4. Mound the hot rice on each plate, drizzle with soy sauce, and slide the eggs on top so the yolks break into the grains.
5. Add the sausage, scatter furikake and scallions, and crack black pepper over. Local breakfast, fifteen minutes, no ceremony.