Eggs Benedict With Lamb Sausage

The usual crummy late Spring weather in Shanghai with the city buried under a thick blanket of dirty fine misty rain. I hope the person who once expoused myself to enjoy the city is eating her own words and fully enjoying every bit of this misery gourmet, if not more.

 

Having had a wretched Saturday with aches in places I thought not possible, am desiring a little sunshine to this pull apart these greyish curtains.

 

"Little Huia" (www.littlehuia.com/), a Kiwi restaurant not too far from where I am staying, is a spot I go to whenever I crave Eggs Benedict in Shanghai. Eggs Benedict are like sunshine on a plate. Exceedingly bright, indefinitely cheery and popping with wake-up call flavours. Comfort food. I almost always have mine with smoked salmon and spinach. And just to get a little more protein to fuel the day, lamb sausages always made their way onto my plate as side orders.

 

I may not be able to go back to New Zealand any time soon, but hey, it doesn't mean New Zealand could not come to me.

 

 

Done