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Recipe Instructions:

spicy hot calabrese dry-cured sausage, sliced thinly (skin removed); approx. 12-15 slices or to taste
2 to 3 whole organic eggs
whole organic milk or lactose-free
sea salt and pepper to taste

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.
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.
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.)
Remove from the heat and combine the sausage slices with the cooked eggs and gently mix together.
Drizzle a bit of olive oil and serve immediately with toasted rustic bread and a hot cup of espresso.
extra virgin olive oil