Scrambled Eggs With Portuguese Fernandes Linguica

Name: Scrambled Eggs With Portuguese Fernandes Linguica
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 serving(s)
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)

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Recipe by Potagekempcc

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

READY IN: 15mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

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

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