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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

Breakfast Eggs

  • 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
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

Farm To Table Salad

  • 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
Mince the elephant garlic and shallots, then cube the avocado half. In a small bowl, whisk olive oil, vinegar, mustard, garlic, shallots, salt and pepper. Stir in the avocado cubes, then refrigerate one hour before serving over kale.