Green Eggs and Ham from Orchids at Palm Court

Dr. Suess was born on March 2, nearly 110 years ago. We're honoring his upcoming birthday with Chef Todd Kelly, executive chef at the Orchids at Palm Court.

Chef Kelly has created his own recipe for Green Eggs and Ham. It's a classic breakfast with shaved house-cured ham with poached egg, pickled crones and chervil chimichurri.

  • 3 oz cured ham
  • 1 organic egg
  • ½ c chervil
  • 2 T basil
  • 1 T red wine vinegar
  • ¼ c salad oil
  • 1t red chili flakes
  • 1t minced garlic

Poach egg until white is set and reserve. Shave ham as thin as possible.

Finely chop chervil, basil, and garlic. Combine with remaining ingredients and season with salt and pepper

  • 1 c crones
  • 1 c rice wine vinegar
  • ¼ c water
  • ¼ c sugar
  • 2 T salt

Bring all of the ingredients to a boil minus the crones. Pour boiling liquid over the crones and refrigerate until needed. Add extra virgin olive oil and mirco greens as needed.

Arrange shaved ham on a plate, top with poached egg. Drizzle chimichurri in the egg. Garnish with pickled crones and micro greens.

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