Since we made Tasso on Monday, we need a new recipe using Tasso. Here is a quick breakfast dish from a restaurant that serves a lot of eggs, Brennan’s.
4 large Eggs
1/8 teaspoon Salt
1/8 teaspoon ground Black Pepper
3 tablespoons Butter
3/4 cup diced Tasso
3/4 cup grated Cheddar Cheese
In a small bowl, beat the eggs, salt, and pepper with a fork until blended. Melt the butter in an 8-inch skillet or omelette pan, then add the egg mixture and tasso, stirring briskly. Cook the eggs over low heat; lift the edges of the omelette and shake the pan several times during cooking to keep the eggs from sticking. when the eggs are almost set, fold in the cheese. Cook until the bottom forms a golden crust, then fold the omelette over and transfer it to a heated plate to serve.
Creole Cajun Chef Creole Shake
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