Scrambled Eggs With Portuguese Fernandes Linguica

• extra virgin olive oil (*Portuguese Premium)↗3 tablespoons
• linguica sausage (Fenandes, Sliced Thin)↗8 ounces
• yukon gold potatoes (Sliced)↗12 ounces
• serrano pepper (Diced)↗1
• maui onion (Diced)↗1 cup
• fine sea salt (Split)↗1 teaspoon
• white pepper (Split)1 teaspoon
• unsalted butter↗2 tablespoons
• jumbo eggs (Brown)↗6
• heavy cream↗1 tablespoon
• blood oranges (Sliced)↗2

Step-by-step instructions

1. 1

   In a large non-stick skillet add olive oil, sausage, potatoes, Serrano pepper, Maui onion, 1/2 teaspoon sea salt and 1/2 teaspoon white pepper.

2. 2

   Saute sausage, potatoes, pepper, onions until they are golden brown; about 4-5 minutes. Remove from heat and hold warm for service.

3. 3

   In a bowl whisk eggs, heavy cream, sea salt and white pepper.

4. 4

   In a clean skillet melt butter and add eggs. Scramble 2-3 minutes or until done.

5. 5

   Place Fernandes Linguica, potatoes, scrambled eggs on warm serving plates.

6. 6

   Garnish with sliced Blood Oranges and serve.

7. 7

   *Note: Saloio XV Premium or any Extra Virgin Olive Oil.