Green Eggs and Ham

I had some great green eggs and ham for brunch today.  My first thought when I saw this on the menu at Doodles was "Basil in eggs?  Doesn't usually work, but what the hell."  And, it did in this dish in the form of pesto.  Add a little spinach and mozzarella and the eggs were the best scrambled eggs I've ever had at a restaurant.  It helped that they were moist and flavorful.  Not dry like I usually get them when eating out. 
And the ham!  I have eaten many a slices of country ham.  (For those who don't know, country ham is what we call the salt cured ham that is offered as an alternative to that sweet city ham junk.) I love the stuff.  I have it every Thanksgiving and Christmas and eat it for months after.  But, what I have had in the past was thickly sliced.  It was the only way I thought you could slice country ham.   This ham was sliced so thin it was like picking it up at a deli and it changed the taste and texture of the ham in such an amazing way.  It nearly melted in my mouth.  Slicing it so thinly seemed to dilute some of the saltiness without taking away the wonderful flavors of country ham.
Finally, the biscuits.  Every time I eat at Doodles, I get the biscuits.  They ask if I want toast or biscuits and I never hesitate.  I don't even want to try the toast.  Those biscuits crumble while melting.  They quench my thirst instead of giving me dry mouth.  Slather some of the local blackberry jam on the biscuit and you experience heaven. 
To top it all off, I washed my wonderful brunch down with my very first bellini.  This meal was so much of enough, I haven't eaten anything else for fear I might erase the flavors from my memory.