Sara Moulton’s Potato Pancakes with Smoked Salmon and Fried Eggs 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.		Sara Moulton’s Potato Pancakes with Smoked Salmon and Fried Eggs 1 large or 2 small baking potatoes (about 12 ounces), peeled and coarsely grated 1/4 cup plus 2 tablespoons vegetable oil Kosher salt and freshly milled black pepper 8 large eggs 4 ounces thinly-sliced smoked salmon 1 recipe Guilt-Free Hollandaise 1 to 2 tablespoons drained prepared horseradish or to taste Thinly sliced red onion and drained, bottled capers, optional Serves 4 Heat half the oil in a large nonstick skillet over medium-high heat until hot. Sprinkle the potatoes into the pan to form 4 pancakes, about 4-inches in diameter and 1/3-inch thick. Press them down with a spatula and cook them for 5 to 6 minutes or until the underside is golden brown. Season the top side with salt and pepper, turn them over and cook them for 3 to 4 minutes more or until golden. Season the second side with salt and pepper. When the potato pancakes are almost done, fry the eggs. In a large skillet heat the remaining oil over medium-low heat until hot. Gently break the eggs into the skillet, keeping yolks intact, and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper. To serve, arrange one pancake on each plate; top with one fourth of the salmon and 2 fried eggs. Spoon some of the Horseradish Sauce on top, if using, and garnish with the red onion and capers.


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