Spicy Calabrese Scrambled Eggs

1. 1

   Crack the eggs into a medium bowl, season with salt and pepper to taste and blend lightly with a fork; add a splash of milk; set aside.

2. 2

   In a medium skillet, add the sliced dry sausage and saute lightly until you see the spicy red oils melting a bit. Remove the sausage and place in a bowl; set aside.

3. 3

   In the same skillet, add the eggs and scramble them lightly until just cooked through (cook the eggs to your taste; softer or more well done, if you prefer.)

4. 4

   Remove from the heat and combine the sausage slices with the cooked eggs and gently mix together.

5. 5

   Drizzle a bit of olive oil and serve immediately with toasted rustic bread and a hot cup of espresso.

* Per serving · 4 servings · Values may vary.

No additional tips available.