green eggs and ham

This weeks highlight “Green eggs and ham”
This has been part of an ongoing evolutionary process that started with just a slow cooked egg and prosciutto, then came a mushroom ragout, and some smoked brioche croutons. For a while it was deep fried crispy with prosciutto again. We served it in a broth then in a garlic veloute later this became a cauliflower and Parmesan sauce, black pudding and also foie gras. Each accomapinemnt and garnish married beautifully with the egg. A partner so many wants.
The latest is toasted brioche and thyme crumbs with a bacon and pork belly hash, finished with the greenest spinach and onion sauce

Print Friendly, PDF & Email
Please follow and like us: