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Breakfast & Brunch
Breakfast, brunch, eggs, morning dishes, bowls, and bakes.
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Greek Strapatsada — Tomato and Feta Scrambled Eggs
Make authentic Greek strapatsada with ripe grated tomatoes, softly scrambled eggs, olive oil, oregano, and crumbled feta in 20 minutes.
Ethiopian Genfo
Make Ethiopian genfo, a firm barley porridge shaped with a central well of spiced niter kibbeh and berbere, served hot with cool yoghurt.
Mexican Huevos Motuleños
Make Yucatán-style huevos motuleños with crisp tortillas, black beans, ham, fried eggs, tomato-habanero sauce, peas, cheese, and plantain.
Nigerian Akara with Ogi
Nigerian akara with ogi: crisp black-eyed-pea fritters paired with smooth, lightly fermented maize porridge for a classic breakfast.
Singapore Kaya Toast with Soft-Boiled Eggs
Singapore kaya toast with crisp bread, pandan coconut-and-egg jam and cold salted butter, served with soft-boiled eggs, dark soy and white pepper.
Sri Lankan Kiribath with Lunu Miris
Sri Lankan kiribath with coconut milk rice pressed and cut into diamonds, served with fiery lunu miris of onion, chilli, lime and Maldive fish.
Colombian Changua
Colombian changua with eggs gently poached in a warm milk-and-water broth with spring onion and coriander, served with bread.
Low-Carb Icelandic Skyr Bowl
Build a low-carb Icelandic skyr bowl with plain skyr, cream, blueberries, raspberries, toasted walnuts, cinnamon, and no added sugar.
Low-Carb Norwegian Gravlaks
Cure low-carb Norwegian gravlaks with salmon, dill, salt, white pepper, a little sugar, aquavit, mustard-dill sauce, and cucumber.
Low-Carb Taiwanese Tea Eggs
Make low-carb Taiwanese tea eggs with black tea, soy sauces, star anise, cinnamon, ginger, five spice, and a crisp sesame cucumber salad.