Eggs ‘Sardou’ and Lapchong Ming.com

Guilt-Free Hollandaise Eggs 'Benedict' Fried Duck Eggs ‘Florentine’ on Rice Cake Eggs ‘Sardou’ and Lapchong Sara Moulton’s Potato Pancakes with Smoked Salmon and Fried Eggs BEVERAGES Chinese Black Tea: Tea is not only a great ‘pep-up’ – it’s also better for you than coffee and aids in digestion. Lighter flavors make it a great vehicle for aromatics -- you can tear mint or Thai basil leaves into the teapot while the tea steeps. You can also add cream, frothed milk, or even fruit syrups like lychee, to build flavors. Imagination is key. Volpe Pasini Pinot Grigio “Grivo”: Pinots from Northeast Italy have much more depth and flavor than those in the Veneto and are only slightly more expensive. Flavors of white peach, fresh lemons and minerals make the wine complex. Light and crisp, pinot grigio ‘cuts’ through richer sauces and is a versatile brunch wine. Never feel guilty drinking it on a Sunday afternoon. Ming’s Tangerine Mimosa: Fill champagne glass halfway with fresh tangerine juice (available at finer food stores). Pour champagne to fill and garnish with a long slice of fresh ginger.		Eggs ‘Sardou’ and Lapchong 2 plain English muffins, split, toasted and rubbed with extra virgin olive oil 4 whole artichoke hearts, steamed until tender, trimmed of all choke and leaves, warm 1 cup spinach, steamed 4 eggs, poached in vinegar water or in a poacher ½ cup Guilt-Free Hollandaise 2 ounces lapchong, steamed in steamer basket and cut into thin ribbons ½ cup shiitakes, diced, sautéed in canola oil and seasoned with salt and pepper, deglazed with 1 tablespoon fish sauce 1 tablespoon chopped chives for garnish Kosher salt and freshly ground black pepper Serves 4 On a plate, place an English muffin, top with an artichoke, then sautéed spinach, and then the poached egg. Season lightly with kosher salt and freshly ground black pepper. Cover with Guilt-Free Hollandaise, sprinkle lapchong, shiitakes and finish with chopped chives. Repeat.


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