Scrambled Eggs With Portuguese Fernandes Linguica

Scrambled Fresh Farm eggs with Fernandes Linguica, Yukon Gold Potatoes and Blood Oranges make a wonderful Portuguese Breakfast.

• Ready In: 15 mins
• Serves: 2

Ingredients

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

Directions

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. Saute sausage, potatoes, pepper, onions until they are golden brown; about 4-5 minutes. Remove from heat and hold warm for service.
3. In a bowl whisk eggs, heavy cream, sea salt and white pepper.
4. In a clean skillet melt butter and add eggs. Scramble 2-3 minutes or until done.
5. Place Fernandes Linguica, potatoes, scrambled eggs on warm serving plates.
6. Garnish with sliced Blood Oranges and serve.
7. *Note: Saloio XV Premium or any Extra Virgin Olive Oil.