Fried Duck Eggs ‘Florentine’ on Rice Cake Ming.com

Fried Duck Eggs ‘Florentine’
on Rice Cake

1 tablespoon minced garlic

1 teaspoon minced ginger

3 cups Chinese Mustard Greens, sliced ¼ inch

2 cups hot sushi rice

2 scallions sliced

4 poached duck eggs

½ cup hollandaise

Grapeseed or canola oil for cooking

Kosher salt and freshly cracked black pepper

In a wok or sauté pan coated lightly with oil over high heat, stir fry the garlic, ginger and mustard greens until softened and season with kosher salt and freshly ground black pepper. Prepare 2 small non-stick pans coated lightly with oil and place over medium heat. In one pan, press ¼ of the rice into a thin pancake of rice. In the other pan, over high heat, fry 1 egg. When the cake is brown on one side, place on a plate, top with greens, then fried egg, and then cover with Guilt-free Hollandaise.

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.		Fried Duck Eggs ‘Florentine’ on Rice Cake 1 tablespoon minced garlic 1 teaspoon minced ginger 3 cups Chinese Mustard Greens, sliced ¼ inch 2 cups hot sushi rice 2 scallions sliced 4 poached duck eggs ½ cup hollandaise Grapeseed or canola oil for cooking Kosher salt and freshly cracked black pepper In a wok or sauté pan coated lightly with oil over high heat, stir fry the garlic, ginger and mustard greens until softened and season with kosher salt and freshly ground black pepper. Prepare 2 small non-stick pans coated lightly with oil and place over medium heat. In one pan, press ¼ of the rice into a thin pancake of rice. In the other pan, over high heat, fry 1 egg. When the cake is brown on one side, place on a plate, top with greens, then fried egg, and then cover with Guilt-free Hollandaise.


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