L'Ecole Culinaire dishes up an Irish breakfast fit for a king

Before you head out to start the St. Patrick's Day celebrations, start your day off with a traditional Irish breakfast fit for a king. Chef Patrick Parmentier from L'Ecole Culinaire demonstrates how to dish up Ham Balls with poached eggs.

The Presentation Room is open for lunch on Wednesday and Thursday from 11:30 a.m. to 1:30 p.m. - a more Grand Opening is coming soon.
Date: Open
Location: L'Ecole Culinaire KC - 310 Ward Parkway, Kansas City, MO. 64112
Time: 11:30 a.m. to 1:30 p.m.
Cost: Varies depending on the item
www.lecole.edu

Ham balls with rosemary and parsley gravy
1 pound ground pork
1 cup milk
1 cup panko bread crumbs
1 egg, lightly beaten
1/4 cup packed brown sugar
1 tablespoon ground mustard
1 tablespoon ground mustard
1/2 teaspoon, pepper ,
½ teaspoon garlic power
Salt to taste
In a large bowl, combine the first 10 ingredients; blend just until mixed. Shape into 1-in. balls; place in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. . Spoon over ham balls. Cover and bake at 350° for 15-20 minutes. Uncover and bake 15-20 minutes more or until ham balls are just beginning to brown. Gently toss in glaze. Serve warm.Yield: about 8 dozen.
• 1 1/2 teaspoons poultry seasoning
• 1 tablespoon butter, cut into small pieces
• 1teaspoon of fresh chopped rosemary
• 1 tablespoon all-purpose flour
• 1/3 cup canned low-salt chicken broth
• 1/4 cup chopped fresh parsley
Preparation
Melt butter, add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens, about 2 minutes. Add parsley. Season with salt and pepper.

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