I like to think that we are “culinarily savvy” – fiddling with Larousse’s “Gastronomique,” gourmet dining with friends, pop-up feasts and stretching boundaries in our own kitchen. But breakfast in Sabatini’s on the Crown Princess really broke new ground. My very favorite (other than the never-ending Mimosas) was what I call their “Deconstructed Eggs Benedict” (I forget what they called it). An elegant goldfish bowl serving dish with diced roast potatoes on the bottom, poached egg (marvelous presentation) and sauce Béarnaise on the side. My “home version?” Replacing the roasted potatoes with cubed buttered toasted English muffin.
Sabatini's - Taking Tips Home
Food from the future
Looks like what I make for dinner!
I think that I'll stick with the classic version.
I'm with glomarrone... I'm sure its challenging to think of new ways to present established dishes but not sure the eggs in that glass bowl do it for me.