Potential whale sightings and guaranteed views of the Pacific Ocean are often reasons enough for Angelenos to venture to Ranchos Palos Verdes to commit to a meal at Mar’sel. Now people can add brunch to the mix. Terranea Resort’s marquee restaurant introduced the hybrid meal in time for Easter, featuring Chef Rebecca Merhej in the kitchen. They invited me to experience brunch, and one of their most indulgent dishes involved Green Eggs & Ham ($18). A crispy slab of spiral-patterned porchetta rests on a buttery brioche bun with a pair of fried eggs, molten Manchego cheese, and punchy (green) salsa verde. Yes, that’s a dish of thin, crispy house-made potato chips on the side. The plate may not be especially Seussian, but it is a hearty dish that helps prove that Palos Verdes isn’t full of pork prudes.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.