Chef Jeff's Breakfast Eggs & Farm-To-Table Salad
A good day begins with a healthy breakfast. And a great day begins with a healthy farm-fresh breakfast crafted by Chef Jeff Henderson. When done right, a healthy breakfast can boost metabolism, fuel you through the morning, and inspire an all-around healthy day full of good energy. Here we have two delicious farm-to-table breakfast recipes that are perfect for a summertime brunch. Make these recipes your own by substituting in what's local and in season in your area.
Breakfast Eggs
Ingredients
- ½ bunch asparagus, roasted
- 2 eggs
- 1 tbsp. parsley, chopped
- 1 tbsp. Parmesan, shaved
- Salt and pepper to taste
- Olive oil butter blend
- Crystal Hot Sauce
Instructions
In a small skillet, heat up olive oil or butter, add two eggs and parsley and cook for two minutes for sunny side-up. Add some Crystal hot sauce and shaved Parmesan cheese for extra taste. Plate eggs alongside roasted asparagus and enjoy.
Farm To Table Salad
Ingredients
- 1 head frisée
- ½ bunch kale
- 1 tomato
- 1 ear of corn, charred
- 1 cup green beans, blanched
- 3 tablespoons Pecorino Romano cheese, grated
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon jalapeno mustard
- 1 shallots, sliced
- 1 clove elephant garlic
- ½ avocado
- salt and pepper to taste