Goan baked eggs
Having met in New York we both share a love of brunch; there are so many exciting varied things to make - from savory to sweet, eastern to western, healthy to naughty. We both fell in love with Café Mogador in the East Village (NYC) for brunch, morish egg dishes that still keep us inspired. Weekends at our pop up in queens park were dedicated solely to making brunch, delicious ever-changing menus that excited us- spiced sweet potato pancakes, soba noodles with a chili fried egg, Indian scrambled eggs and then something naughty and cheesy. This is what you want on the weekends when enjoying a lazy morning of meeting up with friends - to be greedy and indulge in something that hits the spot, especially when feeling a little bleary-eyed and fragile. When it comes to menu planning we are above all inspired by eastern cookery – it tends to keep things light and healthy, whilst also flavorsome. Spices individually have their own significant health benefits. In particular turmeric, the bright yellow of the spice rainbow which is an anti-inflammatory and antioxidant, is great for this dish. A perfect brunch to make this weekend with its different layers and spices, it looks and feels decadent but without the heaviness that other baked eggs have. It’s fresh and easy with the limey yoghurt dolloped on top. The dish was dreamt up from past visits to India, waking up in Goa to the sound of the sea and the fragrant smells of delicious breakfasts in heaven - so we hope this does the trick of evoking eastern paradise. Okra is a terrific addition to this dish, but if difficult to get hold of, some simple beans will give it the desired texture and colour. Memories of okra as a child were going to Drummond Street, one of the only places in London where one bought good Indian produce, to be told that they were called ladies fingers - the feeling of suspense to see and taste these fingers… did they have fingernails?