Michael Chiarello on the ultimate brunch at the 2011 Food & Wine Classic in Aspen.Michael Chiarello on the ultimate brunch at the 2011 Food & Wine Classic in Aspen.
Do green eggs and ham? You just do poached eggs, which are great when you're having guests over cause you can pre-poach them, hold them in the water and kind of warm them back up, or if you have a circulator back home just drop them in at 142 degrees. So, that's the egg. The green's a little salsa verde, parsley, anchovies, basil, herbs, olive oil, really nice. And the ham of course is a little prosciutto crustini. And in the summertime, we serve those on heirloom tomatoes with some great salt and olive oil, it's fantastic.