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

Ingredients:

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

Directions:

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.

Chef Jason's notes: This video is a bit rough-and-ready, but it does show how to make a typical Hawaiian breakfast recipe that's popular on the North Shore. Many Hawaiian breakfast recipes also include Spam, so feel free to substitute it for the Portuguese sausage, which is also served with a traditional Hawaiian breakfast. Finish off your Hawaiian breakfast menu with a hot cup of Kona coffee, fresh coconut water, or guava juice and your meal is complete!