There is something undeniably celebratory about Sunday brunch. Whetheryou're meeting friends at a neighborhood bistro or creating your own spread at home, the traditional hollandaise with its decadent buttery flavor is deservedly the most coveted offering at the table. Ming Tsai kicks off the third season of "Simply Ming" with his take on this culinary classic. Gone are the heavy ingredients in the standard hollandaise – namely butter and eggs – without limiting the flavor and texture of this dynamic sauce. His secret ingredient is silken tofu for its body, texture and delicious lemony flavor. With his Guilt-Free Hollandaise, Ming creates Fried Duck Eggs "Florentine" on Rice Cakes, combining the best of the traditional "Florentine" with a few inspired alterations. Next, Ming tackles Eggs "Benedict," keeping the thick slices of Canadian bacon that make this dish so satisfying while also showing a few ways to make it a little lighter on the calories. Given that the egg is a subtle but versatile ingredient, Ming heads to Hong Kong, one of the world's premier culinary destinations, to see the egg creations that come out of the "Best of the Best" culinary competition. Inspired by what those chefs created, Ming makes his version of the New Orleans tradition of Eggs "Sardou" with Chinese Sausage – Lapchong. Then, guest chef Sara Moulton joins Ming in the kitchen to create her Potato Pancakes with Smoked Salmon and Fried Eggs. And because a good brunch is never complete without the perfect mimosa, Ming creates a Tangerine Mimosa with Fresh Ginger.