Scrambled Eggs With Portuguese Fernandes Linguica

• 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)

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.

extra virgin olive oil, linguica sausage, gold potatoes, serrano pepper, maui onion, salt, white pepper, unsalted butter, jumbo eggs, heavy cream, oranges

Taken from www.food.com/recipe/scrambled-eggs-with-portuguese-fernandes-linguica-521607 (may not work)