Eggs

The Back Story

Tableau Eggs Benedict

Recipe Provided by Tableau (serves 12)

Ingredients

·      Poached Eggs

·      3 Cups of water

·      ½ cup white vinegar

·      24 eggs

·      Hollandaise Sauce

Hollandaise Sauce

·      2 cups of butter

·      5 egg yolks

·      2 tablespoons of white wine

·      4 dashes of tabasco sauce

·      Juice of 1  ½ lemons

·      1 tablespoon fine chopped parsley

·      Kosher Salt and White Pepper to taste

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

In small bowl whisk three eggs and add salt and pepper to taste.  Place the olive oil butter blend in a small skillet and add the peppers, onion, sausage, and garlic in.  Cook for 3-5 minutes.  Add the eggs and season with the Cajun spice. Cook eggs until desired consistency and then garnish with parsley and Parmesan cheese.

Ingredients
  • 3 eggs
  • Salt and pepper to taste
  • 2 tbsp. olive oil butter blend
  • 2 links spicy turkey sausage, chopped
  • 1 tbsp. garlic, minced
  • ½ poblano pepper, chopped
  • ½ white onion, chopped
  • 1 tsp. Cajun spice
  • 1 tbsp. parsley, chopped
  • 1 tbsp. Parmesan, grated
The Back Story

CLICK HERE FOR MORE DETAILS

Method

In small bowl whisk three eggs and add salt and pepper to taste.  Place the olive oil butter blend in a small skillet and add the peppers, onion, sausage, and garlic in.  Cook for 3-5 minutes.  Add the eggs and season with the Cajun spice. Cook eggs until desired consistency and then garnish with parsley and Parmesan cheese.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

In a small skillet heat up olive oil 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 along side of roasted asparagus and enjoy.

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
The Back Story

CLICK HERE FOR MORE DETAILS

Method

In medium bowl add two eggs and salt and pepper to taste then whisk together. Heat up olive oil in frying pan and sauté onions, bell peppers, garlic and poblano peppers. Pour eggs into pan and add some Crystal hot sauce for extra flavor. Plate egg and add whipped herb goat cheese and fresh basil. 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Steak and Eggs with Hot Salsa Fresca

Ingredients

·      1 T-bone steak

·      2 eggs

·      2 cloves garlic, minced

·      2 tablespoons olive oil

·      1 tablespoon chopped cilantro

·      Salt and pepper to taste

Method

-      Season steak with 1 tablespoon olive oil, salt and pepper, garlic and cilantro

-      In a grill pan, heat 1 tablespoon olive oil and add steak until cooked to preference

-      In a separate skillet, fry two eggs sunny side up

-      Once cooked, remove steak from heat

-      Serve with sunny side up egg and salsa fresca

Hot Salsa Fresca

Ingredients

·      2 tomatoes, diced

·      1 yellow onion, diced

·      1 jalapeno, charred and chopped

·      2 tablespoons cilantro, chopped

·      Salt and pepper to taste

Method

-      Toss ingredients together in a bowl

-      Serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Steak and Eggs with Hot Salsa Fresca | 1 Comment
From Steak and Eggs, Aired on Mon 3/2
Chef Jeff Henderson, steak, Eggs, Harley Davidson, Salsa
Instructions

Ingredients

·      1 T-bone steak

·      2 eggs

·      2 cloves garlic, minced

·      2 tablespoons olive oil

·      1 tablespoon chopped cilantro

·      Salt and pepper to taste

Method

-      Season steak with 1 tablespoon olive oil, salt and pepper, garlic and cilantro

-      In a grill pan, heat 1 tablespoon olive oil and add steak until cooked to preference

-      In a separate skillet, fry two eggs sunny side up

-      Once cooked, remove steak from heat

-      Serve with sunny side up egg and salsa fresca

Hot Salsa Fresca

Ingredients

·      2 tomatoes, diced

·      1 yellow onion, diced

·      1 jalapeno, charred and chopped

·      2 tablespoons cilantro, chopped

·      Salt and pepper to taste

Method

-      Toss ingredients together in a bowl

-      Serve

 

 

 

Ingredients
  • 1 T-bone steak
  • 2 eggs
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped cilantro
  • Salt and pepper to taste
  • 2 tomatoes, diced
  • 1 yellow onion, diced
  • 1 jalapeno, charred and chopped
  • 2 tablespoons cilantro, chopped
The Back Story

CLICK HERE FOR MORE DETAILS

Method

In a small skillet heat up olive oil 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 along side of roasted asparagus and enjoy.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-       Coat steak with grape seed oil, salt, pepper, cilantro, and garlic

-       Slice seasoned steak into strips, cutting on the bias

-       In a cast iron skillet heat 2 tablespoons olive oil over medium-high heat

-       Add steak strips, onions, banana pepper, and poblano pepper to the skillet

-       Cook for 3 to 5 minutes

-       Add both eggs to top of steak and cook 1 to 2 minutes

-       Add pepper jack cheese over top of eggs and steak

-       In separate skillet add remaining olive oil over medium-high heat

-       Cook tortillas till golden brown on both sides

-       Garnish steak and eggs with salsa fresca, queso fresco and cilantro

Ingredients
  • 3 tablespoons grape seed oil
  • 4 tablespoons olive oil
  • ½ pound skirt steak
  • Salt and pepper to taste
  • 2 minced garlic cloves
  • ½ onion, sliced
  • 2 organic eggs
  • 1 yellow banana pepper, charred & chopped
  • 1 poblano pepper, charred & chopped
  • 4 yellow corn tortillas
  • 2 cups readymade New Orleans red beans
  • ½ cup queso fresco
  • ½ cup pepper jack cheese
  • ½ cup readymade salsa fresca
  • 1 tablespoon chopped cilantro
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