Scrambled Eggs With Portuguese Fernandes Linguica - cooking recipe

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)

Preparation

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.