Gluten-Free Longganisa with Scrambled Eggs and Tomato Salad

Instructions

1. 1Place the about 450 g Gluten-Free Longganisa in a 25.4 cm skillet over medium-high heat. Cook for 10-15 minutes, turning occasionally, until the longganisa is browned on all sides and cooked through. The internal temperature should reach 71°C. Remove the longganisa from the skillet and set aside.
2. 2In a medium bowl, whisk together the 6 large Eggs, 1/4 cup Coconut Milk, 1/4 tsp Salt, and 1/4 tsp Black Pepper until well combined.
3. 3Wipe out the 25.4 cm skillet used for the longganisa. Add the 1 tbsp Avocado Oil to the skillet and heat over medium heat, about 121°C.
4. 4Pour the whisked egg mixture into the heated skillet. Cook for 3-5 minutes, gently pushing the cooked eggs from the edges toward the center with a spatula, until the eggs are softly set and no longer liquid.
5. 5While the eggs are cooking, dice the 2 medium Tomatoes and the 1/4 small Red Onion into small pieces, about 0.635 cm in size.
6. 6In a small bowl, combine the diced tomatoes, diced red onion, and 1 tbsp Rice Vinegar. Add a pinch of salt and toss gently to combine.
7. 7Serve the cooked about 450 g Gluten-Free Longganisa alongside the scrambled eggs and the tomato salad.

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