1 lb Iverstine Family Farms or Cutrer's Smoked Sausage (I used both)
1 bunch fresh cilantro
1 bunch radishes, shaved on a mandoline
Extra Virgin Olive Oil
Freshly Ground Black Pepper
In a large bowl, whisk eggs to combine yolks and whites. Add a little salt and pepper to taste.
In a very large skillet over medium heat, add olive oil and then saute leeks, tomato and sausage until the leeks are wilted and the sausage is browned. Add the eggs and stir with a spatula to scramble. Cook until the eggs have no more runny liquid but aren’t completely dried out.
Plate a portion of the scrambled eggs and garnish with cilantro and radish circles.