Poached Eggs over Scafata

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. You’ll want some toast.


  • 1 spring onion bulb, sliced
  • 1 fresh red chile, halved lengthwise
  • 2 garlic cloves, finely chopped
  • 8 oz. asparagus (about ½ bunch), cut on a diagonal into 1” pieces
  • ¼ cup olive oil, plus more for drizzling
  • 2 scallions, thinly sliced
  • 1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed
  • ½ cup shelled fresh peas (from about ½ lb. pods) or frozen peas, thawed
  • ½ head escarole, torn into bite-size pieces (about 2 cups)
  • ¼ cup fresh basil leaves, torn if large
  • ¼ cup fresh mint leaves, torn if large
  • 2 tablespoons white wine vinegar
  • 2 oz. Pecorino Romano, finely grated

Recipe Preparation

  • Heat onion, chile, garlic, asparagus, and ¼ cup oil in a medium saucepan over medium heat until oil begins to bubble. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until asparagus is crisp-tender, about 2 minutes. Add scallions, fava beans, and peas; cover and cook until fava beans are just tender, about 2 minutes.

  • Add escarole, basil, and mint and cook, tossing, until escarole is wilted and asparagus is very tender, about 2 minutes; season with salt.

  • Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.

  • Serve scafata topped with eggs and Pecorino and drizzled with oil.

  • DO AHEAD: Eggs can be poached 2 hours ahead; place in a bowl of ice water and chill. Reheat in barely simmering water 1 minute just before serving.

Recipe by Rita Sodi and Jody Williams,

Nutritional Content

Calories (kcal) 340 Fat (g) 23 Saturated Fat (g) 6 Cholesterol (mg) 230 Carbohydrates (g) 15 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 17 Sodium (mg) 440Reviews Section

Poached Eggs over Scafata - Recipes

Bookmark: Jody Williams’s Buvette: The Pleasure of Good Food

Once in a blue moon, a cookbook comes along that makes me want to cancel any and all plans, play hooky from work and grown-up life, and just cook. Like, for days. Buvette is, of course, that book right now. I should probably explain my love of cookbooks. For me, it’s not so much that I need another recipe (hell, no)—and by the looks of my house, I certainly don’t need another book to add to the teetering piles—but there’s something about following along through the introduction, the narrative, and yes, the recipes, that makes me feel like I’m getting to know another cook. It sounds crazy, but it feels like cooking alongside an imaginary friend.

Which is how I discovered that author Jody Williams is my roasted chicken soul sister. Seriously, no one else I know slathers more Herbs de Provence—not to mention extra fennel seeds—on a yard bird than me, or so I thought. Williams grinds the herbs, fennel seeds, and coarse salt together in a spice grinder or with a mortar and pestle (my preference, too). She massages it into the chicken, inside and out, allows it to come to room temperature for an hour, then roasts the whole bird in a 425-degree oven. Lots of herbs and salt, high temps to yield crispy skin, a 10 minute rest after cooking.… She’s definitely speaking my language.

I literally did a double take when I first read the recipe for her ciambottini. It’s an inspired riff on a traditional antipasto mix that combines the standard olives, roasted red peppers, preserved artichokes, and caper berries with diced salami (I used a fennel-studded variety, natch), diced pecorino (black label Romano, because life is short), and bite-sized florets of blanched, al dente cauliflower. She calls for plenty of bay leaves, and using fresh ones from a little bay laurel tree I’m nursing along made all the difference. Not only did I take this to a casual get-together with friends, I also served it the following week at a much more elegant luncheon alongside grilled lobster tails. This little snack mix, when properly prepared with top-notch ingredients, has significant range.

If you, like my son, wouldn’t dream of leaving the house before consuming several eggs each morning, you’ll find Williams’s uova al forno (eggs baked in Amatriciana sauce) and poached eggs over scafata (a medley of fava beans, artichokes, peas, and herbs) just the ticket for weekend breakfasts. But it’s her suggested last minute addition (from the oeufs brouillés recipe) of a tiny knob of high-quality butter (just as the eggs are setting), that raised the bar on our school-day scrambled eggs. My son may still demand shredded cheddar with his, but at least I’m stepping up my scrambling technique, and maybe our LDL levels in the process.

I could easily rattle on about the recipes I’ve tried, the tips and techniques that I’ve gleaned—nay, filched—not to mention the choucroute garni and tartiflette recipes that I’m saving for a food coma-friendly fall Sunday afternoon. Instead, I’m just going to tell you to buy the damn book, already. You won’t be disappointed.

Buvette: The Pleasure of Good Food, by Jody Williams. Hachette Books, 2014, $30.

Springtime = Scafata

When winter finally packs its bags, it’s time to keep an eye out for the first spring vegetable bounty. Tender baby artichokes, spring onions, and favas are some of my favorite seasonal veggies and when I am able to get them straight from the farmer’s market, I don’t have to do too much to enjoy them at their best. My go to dish is Scafata, a mix of seasonal vegetables gently cooked in olive oil, topped with an egg and a healthy sprinkle of Romano or Parmesan cheese. This can easily be served as a brunch dish, a hearty side, or a light lunch alongside a glass of Sauvignon Blanc, and it comes together fairly quickly (after all the veggies have been prepped anyway).

What is Scafata?

Scafata is a simple, homestyle dish that comes from Umbria, Italy. Made nearly entirely out of green vegetables, really good olive oil, and a handful of fresh herbs, it is an excellent and delicious way to get your recommended serving of veggies. My husband particularly loves this dish because it is made with fresh fava beans, his favorite. The produce quality is of the utmost importance in this dish because it is so simple, so buy the best you can afford.

While we were in France, my mother-in-law and I headed to the Wednesday market in Bergerac to pick up the vegetables for this dish and couldn’t find escarole, so we substituted spinach. Like many country dishes, this recipe can be modified to use whatever is available at the market, but it really does center on fava beans, so take advantage of when they are in season. Additionally, it can be made with bacon, pancetta, or guanciale if you want to add meat to this dish, and on the flip side, the cheese and egg can be omitted to make it a vegan dish.

Keep It Seasonal

Here are the basic vegetables that you can use in whatever combination you like:

  • Fava beans (some people substitute lima beans)
  • Freshly shelled peas (frozen can work in a pinch)
  • Asparagus
  • Spring Onions
  • Green Garlic
  • Scallions
  • Artichokes
  • Spinach
  • Escarole
  • Swiss Chard
  • Fennel


1 cup fava beans, shelled
1/2 bunch asparagus, trimmed and cut into 2-3″ pieces
1 lb. baby artichokes, trimmed and quartered
1 cup English peas, shelled
1 bunch spring onions, sliced
4 cups escarole, chopped
3 cloves garlic
1/4 cup each of fresh basil and mint, chopped
extra virgin olive oil
Parmesan or Romano cheese, shredded or shaved

In a large saucepan, heat olive oil over medium heat. Add onion, and gently cook for 1-2 minutes before adding artichokes. The artichokes take the longest to cook, anywhere from 9-12 minutes (I always taste test a piece to make sure they are tender). When the artichokes are tender, add the garlic, asparagus, favas, and peas, then season with salt and pepper. After 2-3 minutes, add the escarole and stir occasionally, until the escarole begins to wilt. Remove from heat and then toss in the basil and mint, giving the entire dish a couple additional turns with the spoon.

If you are serving with eggs, you can do them sunny side up, over easy, or poached – these will give you a lovely runny yolk that you can stir into the vegetables. Divide the scafata into four bowls, top with egg (if using), and a generous dusting of Parmesan cheese.

35 best brunches and breakfasts in London

Looking for the best brunch in London, or best breakfast in London? You’ve come to the right place! We’ve eaten morning feasts at restaurants and cafes all over London to find the best brunches and breakfasts in the capital. Read on for Bloody Marys, pancakes, eggs benedict, avocado on toast and coffee-fuelled fun.


We take ‘brunch’ to mean a really lazy breakfast-cum-lunch meal that you can spend hours enjoying. It’s something indulgent (think pancakes, waffles and eggs royale), usually enjoyed at the weekend (who doesn’t love a Sunday brunch?), and booze is very often present… your brunch should go on until after midday, after all! Head to one of our below recommended London brunch spots with family or friends, because you’re worth it.

Best for fusion brunch – The Modern Pantry, Clerkenwell

Clerkenwell institution, The Modern Pantry, is the place to visit for a fusion breakfast. Grey wooden panelling, white washed tables and chairs and sleek low-hanging copper lights bring a slick yet welcoming vibe to this North London townhouse. Floor-to-ceiling windows look out onto the pavement terrace where city workers sip on midweek matcha lattes and friends indulge in long weekend brunches. Perch on the end of the communal table for a peak into the open kitchen where grilled cornbread, scrambled eggs and fruit compotes fly off the pass.

Chef and owner Anna Hansen brings a fusion twist to all the dishes, so expect macadamia dukkah on your poached eggs and garam masala peaches with your Bircher muesli. If you’re looking for something lighter, go for the roast plum with cocoa, pecan and sour cherry granola served with coconut yogurt (fruit changes with the seasons, so expect everything from passion fruit to peach).

Visit on a weekend when the menu extends to fluffy ricotta and blueberry pancakes with berry and liquorice compote as well as coconut and cassava waffles drizzled with maple syrup.

Don’t leave without heading to the pantry shop next door to stock up jars of clementine and black cardamom marmalade and packets of granola.

Bullseye: For a real indulgence, order the oozing, creamy omelette packed with tiny sugar-coated prawns and topped with punchy chilli sambal and sweet coriander leaves.

Best for original brunch dishes – Esters, Stoke Newington

For the best brunch in Stokey, head to this neighbourhood café just off Church Street. White walls, grey slate, angular tables and pops of orange give this small space a sleek HAY-inspired scandi vibe, while families spend the morning sipping on flat whites and friends get a post-run refuel.

Queues for the weekend breakfast start early, so arrive at 9am if you want bag the best table in the window. Browse the cake counter, all of which are made in-house, and be sure to order at least two of the addictively chewy, salty white chocolate miso cookies.

There’s a real focus on sourcing of produce with loaves of bread from Bermondsey-based Little Bread Pedlar, coffee from Staffordshire’s Has Bean, and chocolate from Suffolk’s Pump Street Bakery.

Don’t expect to find avocado on toast here, rather crispy pork belly with punchy wakame salsa verde, wafter-thin slithers of fennel, fried egg, sweet tomatoes (grown just down the road at Stoke Newington’s Growing Communities vegetable patch) and chunks of bread to mop up the rich aïoli. For those with a sweet tooth, order the French toast, where toppings change based on the seasons. We loved the floral grilled peaches, intense raspberry purée, whey caramel and lightly whipped ricotta cream that came with ours.

If you’ve room left, pick up a cheddar and jalapeño scone for the journey home.

Best for Antipodean indulgence – Milk, Balham

The extensive menu includes indulgent egg dishes (such as baked eggs two ways with butternut squash, feta and crispy sage), housemade crumpets with hay-smoked goats curd, Wandsworth honey and wild rosemary, and sweet buckwheat pancakes with smoked apricot, elderflower syrup, burnt apricot marshmallow and macadamia nuts.

For something veggie, go for the ‘Sweet Maria’ sweetcorn fritters with grilled halloumi, fresh avocado and kasundi tomato sauce, lifted with lime and a generous garnish of fragrant coriander. Meat eaters can add bacon if they like.

Horchata is a great addition to the drinks menu. This is a popular teatime drink in Valencia and South America made with almond or rice milk. Don’t hang about ordering as once they’ve run out, that’s it – Milk uses rice and another batch takes 40 hours to make. The coffee is also excellent, made with beans from cool Berlin coffee roaster, The Barn.

Bullseye: Don’t miss the side order of hash browns, a pile of three fresh and crisp potato cakes showered with finely grated, slightly melting Lincolnshire poacher cheese.

Best for a meaty brunch – Hotbox, Spitalfields

Stop by Spitalfields on a Sunday morning hangover, and this BBQ joint will sort you out. The large room is dark and moody, perfect for when you’re feeling a bit delicate and want to hide from bright lights, but also ideal for a Sunday party to chatter around the long wooden tables with a big group of friends. Wooden boards and flowery patterned plates jazz things up a bit, along with a neon sign to remind you where you are.

The menu is meat-heavy, with a rotisserie smoker centre stage to slowly cook dry-rubbed succulent cuts of meat. Brunch burgers are piled high with smoked pork belly, a fried egg, gherkins and red sauce, and skillet smoked meat hash comes to the table sizzling in the pan and laden with onions, green sauce and red sauce. The fried chicken thigh on a Belgian waffle is crisp, carb-heavy heaven, sprinkled with truffle salt and drizzled with maple syrup. For veggies, roast corn and crushed avocado is very popular, and generous sides of creamy corn on the cob ‘elotes’ are smothered in cheese, coriander and chilli powder with lime wedges to squeeze over and lift.

Hotbox takes its brunch cocktails very seriously. So seriously that they have not one, not two, but five variations on the bloody mary, all with flavoured salts to garnish the rim. Green bloody mary combines vodka with chimichurri, jalapeno and cucumber with salt round the rim, while the red bloody mary opts for gin with passata, glazed cherry tomatoes and a dash of port.

Best for a friendly vibe – Friends of Ours, Pitfield Street

In the middle of Old Street and Hoxton stations in trendy east London, Friends of Ours is far more than a playground for bearded hipsters. Instead, it draws those seeking bright brunches and speciality coffee from across the capital.

Park yourself outside on the long wooden tables if the weather is nice or relax inside on teal blue chairs that contrast dark wood tables and floors. A large counter gives the epic coffee machine pride of place, along with a display of cakes from Knead in nearby Broadway Market and pastries from Celtic Bakers.

Corn fritters are a popular addition to brunch menus across London, but Friends of Ours has managed to give its fritters an original and distinctly antipodean twist with beetroot. A bed of roasted golden beetroot and fiery tomato kasundi added a punch, while feta and coriander sprinkled over the top gave an extra hit of flavour. There’s the added dilemma, too, of whether to add a side of salmon, cured for 24 hours in lime juice and smoked with green tea. (Clue, always add the salmon.)

olive favourite Good and Proper Tea Co takes care of breakfast brews with the likes of Assam, Darjeeling 2nd flush, Sencha and mint tea. Coffee is excellent. Sourced from local Hackney roaster, Dark Arts, the blends and beans rotate weekly. We enjoyed the syrupy single-origin Tanzanian coffee of the day. There’s no coffee snobbery here, though – coffee is served as you like it, not as the barista dictates.

Bullseye: Kedgeree was given a sophisticated twist courtesy of hake (from local fishmongers Sutton & Sons) that had been smoked in-house with black tea, subtly spiced black rice and an egg yolk cured in soy sauce. Studded with pickled and roasted cauliflower, for a great contrast in texture, and topped with aromatic coriander, this was a really special way to start the day.

Best for pancakes – Where The Pancakes Are, London Bridge

This is a pancake house with serious style. Following various residencies in London, Dutch Patricia Trijbits is happy to finally welcome diners to her first permanent space in Flat Iron Square, a collection of newly converted railway arches near London Bridge. A custom-built oak bar and kitchen area along with wooden tables and seats based on retro Dutch school chairs give the space a calming Scandi feel. The railway arch is warmed up with a whole wall of white felt cut outs and ceiling planters that brim with greenery to intermingle with modern light installations.

As it says on the tin, this clean and bright spot specialises in stacks of buttermilk pancakes. Where The Pancakes Are takes pride in itssourcing of ingredients, with high welfare eggs from Kent, organic flour and 100% pure maple syrup, hand-tapped in Quebec, Canada (plus, it’s packed with minerals and antioxidants).  A 1,000 Baby Greens might sound overly healthy for a pancake joint, but in reality it’s a wonderfully fresh, flavoursome dish that incorporates green chilli, spring onions and cumin into a buttermilk pancake batter. There’s a pleasant underlying heat that woke us up just as much as a morning coffee would, and a knob of melting coriander lime butter on top of our stack added zing. Â

Bullseye: Yorkshire pudding for breakfast may sound a little odd, but Where The Pancakes Are makes a mean Dutch Baby. These super light soufflé-like pancakes are baked in a cast iron dish with extra eggs to make them rise. Choose between a sweet filling of Bramley and Cox apples with tart fresh berries, cinnamon and almond flakes  or the cheesy savoury option that combines soft baked goats cheese, Parmesan and cheddar with rosemary and thyme to lift. Indulgent, but oh so moreish, and great to tear and share.

Best for Danish brunch – Snaps and Rye, Golborne Road

Husband-and-wife team Kell and Jacqueline Skött run this effortlessly cool Danish restaurant (the only one of its kind in London, apparently) on Golborne Road, with Tania Steytler as head chef – she may be from Cornwall, but she’s considered an honorary Dane round these parts.

Inside, simple and stylish Scandinavian-style furnishings are complimented by bright red bar stools, contemporary artwork and cosy throws over the back of chairs. Industrial shelves groan with Scandi produce and ceramics, including little tubs of Lakrids – our favourite ever liquorice balls (try their new salted caramel version).

Start with a selection of Smørrebrød from the counter. They’re perfect little squares of homemade rye bread, topped neatly with combinations including egg, tomato and cress smashed avocado and red onion and home-cured salmon with paper-thin radish slices. Each one is a miniature work of art, so perfectly proportioned, and the bread itself is sweet, wholesome and nutty.

The Bloody Viking was a punchy, powerful pick-me-up, made unique by the addition of dill aquavit (a Scandinavian spirit). We loved the clean aftertaste – a great morning palette cleanser, if you can handle the alcohol. If not, go for a hot chocolate with a frothy foam top, laced with liquorice powder. It added a savoury element to Snaps + Rye’s signature drink, and was heavenly alongside a couple of Lakrids balls.

Don’t miss the Danish take on rarebit. The rye base is drowned in a molten mixture of mustard, eggs, cream, a mature Danish cheese called ‘scorched gmale ole’, and malt beer. If that wasn’t enough, you also get an extra topping of your choice – we went for smoked streaky bacon (so juicy), liquorice syrup and sharp pickled mushrooms. The liquorice is there to accentuate flavours, rather like salt or lemon would – a clever trick, and one that we plan to use in our own cooking.

Bullseye: This must be one of the best kedgerees in London. It’s a family recipe that, though heavy on the cream, is surprisingly light and fluffy – it’s almost soupy, like a risotto, because they use short grain rice instead of basmati. Generous chunks of smoked haddock, sugary cured salmon, tomatoes, wilted spinach and yolky soft boiled egg are all stirred through the cumin salt–spiked rice, making it a hearty brunch that kept us going until dinner time.

Best brunch for coffee geeks – Kiss The Hippo, Richmond

Kiss The Hippo, so named to mark the coffee shop’s environmental ethos (all cutlery, straws and cup lids are fully compostable), brings a bright and airy hangout to Richmond’s George Street.

Slick interiors contrast with the period building – both floors are kitted out with Scandi furnishings in muted greys and pale wood, and contemporary counter tables fit snuggly into sash windows. A glass partition gives a glimpse into the bustling activities of the roaster at the back of the room, dominated by a stately Californian Loring roasting machine, the first of its kind in the UK.

Up front, a gigantic coffee station caters to the trendiest of coffee geeks, with niche brews including Ugandan Nitro Cold Brew coffee and Japanese-style iced filter coffee, dripped through a Kalita over ice cubes to bring out delicate elderflower and bergamot notes. Of course, Kiss The Hippo provides a classic espresso blend (70% Peruvian, 30% Colombian) with which calm baristas whip up silky flat whites and killer cortados (meaning “cut” in Spanish, a double espresso with equal parts milk) on the spacy Dutch coffee machine.

Pastries and brunch dishes are prepared by the chef consultant from London’s Mandarin Oriental Hotel. Try tiny Sicilian apricot and mango tartlets with a delicate vanilla scent, or super light cinnamon rolls with cinnamon paste swirled through and white chocolate glaze slathered on top. A tightly spiraled spherical croissant sandwiches streaky bacon, a perfectly frilly fried egg, lettuce, tomato and sweet homemade onion jam.

If you want to take your coffee skills up a notch, there’s a shiny training area upstairs where Kiss The Hippo will host workshops. Meanwhile, here are some of the best barista courses in the UK to try.

50 George Street, Richmond kissthehippo.com

Best classic brunch – Brother Marcus, Angel

Balham brunch institution Brother Marcus has opened its doors in north London with a relaxed all-day dining spot in Angel. Tucked down buzzing Camden Passage, grab a seat on the street for an al fresco breakfast, or, head inside and cosy up on tables for two under a lush living wall. Each of the classic brunch dishes has a twist, from Sugar Daddy, where cinnamon French toast comes in crumpet form, to Sister Special – bacon and poached eggs on toast served with a side of avocado and spinach drizzled with rocket oil.

For egg lovers, order the Brother Special where rich, softly scrambled eggs are served on North London Celtic Bakers sourdough toast, topped with silky slithers of in-house beetroot-cured salmon and stems of al dente grilled asparagus. If you’re feeling really peckish, choose between small side plates of halloumi with orange and pistachio as well as grilled aubergine with chilli.

Bullseye: The Step Sister is a must. Spicy sweet potato, courgette and feta fritters are served with avocado, spinach and kale with a subtly flavoured, creamy turmeric yogurt and a perfectly poached egg. Peruse the well-stocked cake counter before you leave as well, brimming with Portuguese custard tarts and slices of banana bread.

Best Japanese brunch – Koya, Soho and City

Stop by either of Koya’s Soho or City sites for an alternative savoury brunch. Choose a window table simply laid with chopsticks and napkins, or take a seat on one of the high bar stools to watch chefs at work. The menu, split into udon noodle and rice dishes (with the option for small side plates) combines Japanese dishes and twists on English classics. Keep it simple with Kizami – a bowl of noodles topped with fried tofu and spring onions – or mix things up with a feast of kippers, poached egg, butter rice and miso soup.

For something meaty order the English breakfast where slippery udon noodles are served with crispy bacon, shitake mushrooms and a fried egg, of which the yolk slowly infuses the salty broth it’s served in. If you do fancy a sweet treat, order one of the moreish, chewy black sesame cookies that sit in jars on the long counter.

Cups of homemade hot ginger (made with equal parts honey, ginger and a dash of potato starch) are strong and warming, or order a teapot of the subtle, slightly sweet Fuji Sencha green tea for a refreshing start to the day.

Bullseye: Be sure to order the Japanese breakfast for a wholesome yet hearty breakfast. Nutty brown rice and wholesome miso broth come with pieces of grilled, salty sesame-crusted mackerel and chunks of sweet, earthy pickled beetroot.

Best babka – The Good Egg, Soho

Take a seat on one of the dark-teal wooden chairs and watch chefs at work behind the metal counter. Walls are covered in jars of pickles and bottles of wine and blackboards list names of the meat, fish and veg producers that feature on the menu.

The menu offers a selection of sweet and savoury choices. Choose between a kanafeh croissant filled with pistachio and rose, cardamom buns and rugelach (a light, flaky pastry) for a sweet baked treat. The rich, buttery brioche-like babka  is a must, with a thick chocolate spread running through the layers of dough and a crisp crust. If you’re there in December, grab a slice of the Christmas babka, flavoured with marzipan, currants and spiced butter and get a piece to take home, too.

If you fancy something savoury and want a small taste of everything, try out the Jerusalem breakfast plates, small dishes that range from spicy merguez hogget sausage with preserved-lemon yogurt and sweet marinated aubergine  with tahini and smoked paprika to crispy fried eggs with chilli and vinegary beets and dill.

For a more traditional breakfast, order granola with seasonal fruit and house labneh, bagels and banana cake . Make sure to get a smooth flat white made with beans from South London roaster Volcano Coffee Works to wake yourself up.

Best Spanish brunch – Morito, Exmouth Market

Morito on Exmouth Market is bringing Spanish breakfast traditions and rituals to London. Sit up at the bright orange counter in the little restaurant/bar and peer over bowls of avocados and Middle Eastern spices  to watch chefs prepare dishes, or perch in the window and watch the street wake up and come to life.

Since opening in 2010, Morito’s cooking has focused on Spanish and Middle Eastern dishes  with unique twists, and this continues on the breakfast menu. From 8am on weekdays and 9am on weekends, try dishes such as the Full Catalan, inspired by the flavours of Catalunya – butifarra (spiced sausage), morcilla (Spanish blood pudding) and crisp migas (breadcrumbs)  with fried egg and roast tomatoes. You can garnish your breakfast with citrusy zaatar and sumac from little ceramic dishes on each table.

Morito’s breads and baked goods have made a name for themselves over the years, and the chefs have ensured that the repertoire has been extended to breakfast bakes – super crisp and flaky coca bread for the pan con tomate, homemade sourdough (make your own here with our expert guide)  for the revueltos eggs, and fluffy saffron and almond buns to take away.

Best Bloody Mary selection – CUT at 45 Park Lane

Sunday brunch at CUT at 45 Park Lane is a lavish affair, as you would expect from this opulent restaurant, complete with marble floors and collectors artwork on the walls. A mirror wall at the back of the restaurant creates a dramatic corridor illusion, reflecting the sparkling chandelier, wood-paneled room dividers and floor-to-ceiling curtains. There’s a guitarist strumming away on Sundays to make brunch a more relaxed and leisurely occasion.

Starters include seven-grain granola with floral wild flower honey, yogurt and tart raspberries, and plenty of refreshing salads (Chinese chicken with pickled ginger, crispy wontons and earthy mushroom vinaigrette, or butter lettuce with avocado, Stilton and Champagne-herb vinaigrette).

Mains are hearty, and there are a lot to choose from. We loved the salt beef hash cakes, packed with soft salt beef and topped with perfectly poached eggs, crispy leeks and creamy béarnaise sauce. The club sandwich is filled with lobster, of course, on caramelised walnut bread with punchy herb aioli and Apple Wood smoky bacon. For something sweet, melt whipped maple butter into fluffy buttermilk pancakes, livened up with seasonal berries.Â

CUT at 45 Park Lane even has a dedicated Bloody Mary trolley, from which waiters create four variations on the classic recipe. Cross Eyed Mary is livened up with punchy jalapeño syrup, Bloody Troot has an added earthy beetroot hit along with unusual rye vodka Polugar, Bloody Carrot swaps tomato juice for carrot, and Gazpacho Mary combines tomato, carrot, celery and spices with a generous glug of vodka.

Best for a diner-style buzz – Electric Diner, Portobello Road

Electric Diner’s interiors are true to its name – ribbed red leather banquettes are set up, train carriage-style, down one side of the narrow room, condiments are waiting to be used on wooden tables, and the buzzy atmosphere bounces off low curved ceilings and exposed brick walls. Slide into a booth or sit on a green leather stool looking onto the open kitchen to make sure your eggs are being prepared just how you like them…

The egg-heavy brunch menu features omelettes laden with Gruyere cheese, scrambled eggs with smoked salmon, and all of the classics – Benedict, Florentine and Royale.

We loved the vegetarian breakfast – a colourful palate of wilted spinach, Portobello mushrooms, a huge chargrilled tomato, beans, and eggs any way you like them. The hash browns were the highlight of the plate – super crunchy golden clusters in all shapes and sizes.

If you’re feeling healthy there’s a bowl of chopped strawberries and bananas topped with caramelised walnuts, coconut flakes and cocoa nibs. Next time we’ll order the heritage tomato salad that our neighbour was tucking into – a colourful mound of chunky yellow and red tomatoes with pieces of fresh watermelon topped with thick yogurt and crunchy nuts.

Pre-bottled “house press” juices make zingy pick-me-ups (the “citrus” bottle packed with orange, grapefruit, lemon, turmeric and cayenne pepper will blast away any sign of a cold) and freshly made smoothies make the most of super foods (try avocado with kiwi, spinach and mint).Â

Bullseye: For those with a sweet tooth, the caramelised-crusted French toast was the best type of squidgy with a tart raspberry compote to cut through the sweet base and cream.

Best for all-day brunch – Sager + Wilde Paradise Row, Bethnal Green

Whether you’re lounging round one of the picnic benches on the terrace outside or perching on a dark wooden chair in the converted railway arch, the vibe at Sager + Wilde Paradise Row is laid back and brunch-friendly. Dark wood paneling has soaked up the smoky scent of the evening’s meat-heavy menu to create an inviting dining room that’s made more homely with little figurines and candlesticks.

Crates brimming with fresh fruit and veg are delved into by the cool and efficient waiters to whizz up into Sager + Wilde juice (green apple, kiwi, kale and fennel) and brunch cocktails such as the Verdita Maria, a refreshing and punchy blend of tequila, pineapple, lime and jalapeno with plenty of coriander and spices for an extra kick.

The food menu is short but with plenty of options. Opt for lighter dishes such as granola, rhubarb and yogurt, or indulge in the all-day brunch friendly menu: fried hake in a glazed brioche bun, sausage baps and even carbonara. Though this doesn’t strike as your typical brunch dish, it’s pretty much an Italian fry up, what with the bacon and eggs. It’s indulgent and creamy without being too rich to start the day. Order a thin, buttery potato rosti on the side.

Bullyseye: We often say leave room for dessert, but this is VERY important, as Sager + Wilde’s French toast is one of the best we’ve come across. A chewy, squishy, caramelised disc of lightly cinnamon-spiced dough served with a dollop of ice cream to make it extra indulgent.

Best for a fun, funky atmosphere with friends – Pedler, Peckham

This is the place to come for a boozy brunch with your mates. Large coves decked out with tropical wallpaper along with marble-topped tables for two are crammed into this tiny buzzy spot where happy brunchers wiggle in their seats in time with the catchy disco soundtrack. The small space has plenty of fun quirks – lampshades shaped like vegetables, cushions embroidered with palms and parrots, and plenty of pineapple memorabilia. The large teal blue wooden bar dominates the space, behind which hang white glass cabinets filled with shiny bottles of alcohol to make Pedler’s signature cocktails.

Little Bird Gin distillery is Pedler’s sister company, so, as you can imagine, the cocktail menu is predominately gin-based the bloody mary was topped with freshly grated horseradish to make it extra fiery. Drinks are served in mismatched containers, from sturdy Kilner jars to delicate antique crystal glasses, and brunch dishes are served on vintage crockery to make the small plates quite the spectacle on arrival. An apple strudel ‘dumpkin’ donut came on a tiny plate, whipped maple butter with apple compote is served in little glass dishes to accompany cherry sourdough, and a Yorkshire pudding sits atop a pretty gravy boat filled with deep and delicious gravy – dipping heaven. There are plenty of larger meals including chicken schnitzel with garlic and parsley butter, seafood kedgeree with curried rice and an epic-sounding French toast with streaky bacon, peanut butter, banana and honey.

Bullseye: Springy wild mushrooms sit on a doorstop wedge of squidgy fresh sourdough that soaks up the earthy juices and the yolk of the runny egg.

Best for grown ups – Bad Egg

The wonderfully named Bad Egg’s £30 weekend brunch menu offers a spiced-up menu of diner classics and breakfast cocktails – definitely for adults only. Kick off with a Bloody Mary spiced with gochujang – and if anything can wake up jaded tastebuds it’s this Korean red pepper paste. Forget gentler breakfast staples like smoked salmon bagels or eggs benedict – Bad Egg packs a full-on flavour punch. Sticky Korean fried rib tips are hot with ginger and more gochujang tacos are filled with scrambled eggs, chipotle, salsa and guacamole, and beans on toast is ramped up with pulled pork and kimchi.

You’re encouraged to choose three plates each, share with your friends, and to order as many Bloody Marys, mimosas or prosecco as you like within your two–hour sitting. Perch on on bar stools in the window or relax into comfy diner-style red booths. Music is loud and customers and staff alike show off tats with pride. Leave granny and kids at home – this is two hours you’ll want to yourself.

Bullseye: Fries with ndjua fondue – made with raclette and red leicester it has a deliciously gooey texture reminiscent of cinema-style chip and dips but a hundred times better. Chilaquiles are hard to go past, too: fried corn tacos with salsa, goats’s curd, chilies and a fried egg. Finish with deepfried chicken with caramelised banana – served with maple syrup on buttered brioche it act as a pudding of sorts.

Best for indulgence – Ben’s Canteen, Battersea

Walk ten minutes up St John’s Hill from Clapham Junction station in South London and you’ll be rewarded with Aussie-style brunch at Ben’s light and bright corner neighbourhood hangout.

Choosing from the extensive brunch menu is no easy thing. Go for classic smashed avo or the meaty “eggs pig out” that sees muffins piled high with pulled pork, poached eggs and hollandaise. Sweetcorn and courgette fritters are popular here for a reason – deep-fried-veggie clusters with squeaky halloumi, caramelised balsamic-roasted tomato chutney and a perfectly poached egg with a deep yellow runny centre, with a portion of Devonshire chorizo on the side. Sweet dishes also standout, too. Pancakes stacked with slices of banana, maple syrup, yogurt and a pot of silky salted caramel sauce is a must-try, especially thinks to a rasher of dry-cured bacon on the side to dial up the salty sweet factor.

No matter how full you are, the chocolate and peanut butter brownie cake is unmissable (so much so that we got the recipe here). Before baking, the chef spreads a thick layer of salty peanut butter over the chocolate brownie mix so that it sinks right through to make a heavenly moist pudding.

The bloody mary is cranked up with over 20 herbs and spices and will fix any hangover (you can opt between mild, medium and bloody scary). Those with a sweet tooth should indulge in the Australian iced coffee laced with Kraken rum, topped with a dollop of rich chocolate ice cream, American-float-style, and sprinkled with Milo, a malty chocolate powder (an authentically Oz touch). Coffee from reliable roaster, Allpress, is served with a squeezy bottle of sugar syrup that filters through the coffee rather than clumping at the bottom, highlighting the fact that the team at Ben’s Canteen have thought of every little detail to enhance your brunch experience.

Bullseye: The epic fried chicken benedict is an indulgent pile of crisp buttermilk fried chicken topped with paprika-spiked hollandaise with yet more of those perfectly poached eggs.

Best for leisurely Italian – Bernardi’s, Marylebone

This chic, sophisticated Italian restaurant is ideal for a leisurely brunch with a Mediterranean twist. Clean and bright Bernardi’s has a hip hotel bar vibe – groups settle into soft leather booths or leather-cushioned chairs around marble tables while the open kitchen hums in the background. The stylish furnishings and brass light installments designed by the restaurant’s owner, Gabriel Bernardi, make this a trendy place to be seen nevertheless, staff are discreet and maintain a friendly, un-hassled atmosphere.

An Italian take on the English fry-up is a meticulously prepared plate of silky wild mushrooms with crisp pancetta and well-seasoned fried eggs, topped with crunchy focaccia croutons. For a healthy kick, try the paca verde ‘green peace’ juice made from freshly pressed fennel, cucumber, parsley stalks, mint, apple and lemon, or go all-Italian with Arabica-Robusto blend of Musetti coffee.

Bullseye: The pizzettes. A refreshing choice is the confit leeks and melting Taleggio topping, garnished with plenty of celery leaves and stalks to cut through the pizza dough. Pair it with a punchy Virgin Mary.

Best for vegans – NAMA, Notting HillÂ

Notting Hill’s NAMA, a humble raw and vegan food restaurant opposite the far fancier Ledbury, has been a favourite of ours since we reviewed the dinner menu back in November 2015.

Could brunch be as good? We visited early one morning (no need to rush – the menu is available until 4pm, Friday to Sunday) and first impressions suggested that it would be just as innovative. Coconut porridge, for example, is far more than oats: activated almonds, apples, coconut chips and dates spiced with cinnamon, lúcuma (a Peruvian fruit), nutmeg and vanilla are the base while cacao nibs, organic blueberries and hulled hemp seeds form the topping.

Our smiley, enthusiastic waitress suggested a ‘luscious lúcuma’ smoothie to start – intensely nutty, smooth and creamy – and a glass of NAMA’s take on horchata, a Valencian drink made from tiger nuts and coconut sugar. The latter was explosive, so sweet and warmly spiced to us at least, it tasted like the liquid version of churros.

Best for cool kids – Fink’s Salt & Sweet, Finsbury Park

Fink’s Salt & Sweet is where the cool kids of Finsbury Park hang out at the weekend – girls in cardigans take their knitting, groups of young folk sip on Caravan Roastery coffee, and you can even take your pooch along to sit under the table while you enjoy brunch. Artistic owner Jess has scowered the internet and antique markets across the country to boast an impressive collection of cutlery that suits the matte, stone grey crockery. Stripped-back interiors are the norm in hip parts of London but light spills in through the floor-to-ceiling windows of this desirable corner spot on to wooden floors, off-white tile and dark grey chipboard walls, and galvanized zinc counter and tables.

The counter and shelves heave with local produce – Balthazar bread, Dodd’s gin and jars of English Preserves that you can yourself spread onto sourdough toast for brunch. Go one step further with sobrasada (spreadable paprika sausage) brought over direst from Mallorca by a lady who lives down the road, drizzled with sweet honey. We’re going back in the summer for a locally cured House of Sverre salmon board with goat curd, seaweed and crackers, and a quince and aniseed spritz on the pavement outside.

Bullseye: The indulgent beef pretzel French dip – a squishy sub roll with crisp pretzel coating filled with fall-apart 12-hour braised balsamic beef with a punch of horseradish and sweetened with caramelised onion. Dipped into a little glass of caramelised onion and beef stock, this is the ultimate hangover cure.

Best for twists on classics – Merchants Tavern, Shoreditch

Angela Hartnett and Neil Borthwick’s new brunch menu at Merchants Tavern promises much. There’s mention of fried chicken, ‘dirty’ bacon sandwiches and fried oysters, freshly squeezed juices and cocktails. The setting is also inviting – high ceilings, a huge skylight that floods the space with light and retro mid-century stylings that include dark-green leather booths and parquet flooring.

Angela and head chef Neil’s take on brunch is concise and balanced between classics and more quirky creations. Those after the former can choose from the likes of porridge with prunes, pecan nuts and honey, ricotta pancakes with berry compote and the obligatory avo-toast concoction (here served with egg). The latter options include mushrooms with spinach and Jerusalem artichoke, venison ragu with parmesan, and fried oysters.

We try out the ‘dirty’ bacon sandwich, which, we’re happy to discover, also comes with fried egg and sausage. If by ‘dirty’ Merchants Tavern means no pretensions, just the kind of gloriously meaty, greasy stack one would inhale after a night of alcoholic indulgence then this sandwich certainly lived up to its description – in a good way. Fried chicken with waffles was delightfully kitsch and expertly done: the chicken skin crispy and the meat juicily tender, while the pillow-soft waffles came drizzled with syrup.

Drinks-wise there’s freshly squeezed juices, specialist teas and coffee from Ozone, and cocktails (it is brunch, after all) include the likes of bloody marys, mimosas et al.

Bullseye:Â A hogget broth with spelt was deeply savoury and restorative, packed with tender chunks of meat, herbs and veg. It came with slices of excellent Welsh rarebit, the pungent cheese beautifully oozy.

Best for pre-shopping fuel – Polpo

In the heart of Soho, ideal for pre-shopping fuel, this cosy Italian restaurant, one of seven in the capital with more opening across the UK, has a New York loft style feel with exposed brick and wooden tables, with pretty curtains and cloth lampshades.

Famous for its Venetian small plates, the acclaimed Russell Norman restaurant chain is now offering weekend brunch. Just as is encouraged at dinner, order a few plates to share from the brown paper menus. Poached eggs in scafata, a clear Italian broth with fresh greens comes with artichoke, broad beans, popping peas, rocket and parsley. Crisp breakfast pizetta topped with bacon, spiced Italian salsiccia, heady wild mushrooms and fennel seeds with a poached egg cooked into the middle that runs out when you cut into it. You can mix and match from the lunch menu, too, to make the most of Polpo’s legendary meatballs – pick from classic beef and pork, spicy pork and fennel, or lamb and pistachio.

The cocktail menu is worth perusing to add an edge to your brunch. Bloody Marys made from Polish vodka are packed with a peppery punch, and rhubarb syrup bellinis add an elegant sweetness to your brunch.

Bullseye: Save room for delicate ricotta donuts with cinnamon sugar – perfect to share between two and just enough to squeeze in for a sweet finish to your brunch.

Breakfast is usually a speedier affair than brunch, and perhaps more midweek. The below breakfast spots, which we’ve all checked out personally, are great for business meetings, catching up with friends or a solo pick-me-up on the way to work. But of course, you can labour over your breakfast as long as you want to!

Best for choice – Granger & Co, King’s Cross

Breakfast is big at Granger & Co, and the King’s Cross branch is handy for pre-train meetings and catch-ups. Perch on a leather and brass fixed stool at the huge bar, or lounge on an olive leather sofa for breakfast with Australian-style seamless service.

You can go healthy with various juices and grains (try the buckwheat bowl, poached egg, kefir goat’s milk, rose harissa, avocado and alfalfa sprouts), or less so, with Bill’s spiced Bloody Mary made with clamato, wasabi, lime and coriander. There’s also a bakery section to the menu with everything from toasted coconut bread and toasted brioche topped with labneh, raspberry and vanilla jam and pistachios, to chilli fried egg and brioche roll with spiced mango chutney and rocket.

Bullseye: The classics are where it’s at – fluffy ricotta hotcakes, banana and honeycomb butter and sweetcorn fritters with toasted tomato, spinach and bacon.

Best for shakshuka – Nopi, Soho

The ground floor of the latest arm of the Ottolenghi empire is an impressive start to any day. The decor’s clean and contemporary but luxe – a classy mix of black and gold.

The menu, too, is hard not to be in awe of. There are the breakfast staples you’d expect, such as scrambled eggs with smoked salmon on sourdough and croissants, but also more unusual starts to the day such as black rice with coconut milk, banana and mango beef brisket hash with gremolata and a fried egg and French toast with a star anise sugar, berry compote and orange yogurt. There are freshly pressed juices, too, which you can load with greens or keep fruity like I did.

Bullesye: The shakshuka – imagine the most flavourful tomatoes and peppers you’ve ever tasted, baked with eggs with the most golden, rich yolks and then a topping of awesome smoked labneh. That is what breakfast dreams are made of.

Best for coffee – Bar Termini, Soho

Headed up by coffee expert Marco Arrigo and famed cocktail maestro Tony Conigliaro, this idealised Italian coffee bar as one might have been in the 1950s serves expert quality coffee on Old Compton Street. Quickly down the 10g espresso al bar glass, or enjoy the triple-espresso al tavola at leisure.

The bianco is, in Marco’s words, ‘an Italian answer to the flat white, basically an exaggerated macchiato.’ And then there is the café latte the steamed milk and espresso are served separately for the customer to combine themselves, which has led to an unofficial latte art competition developing among the bar’s regulars. Enjoy the top-quality coffee with a mini panini or a zingy grapefruit half with Campari salt.

Bullseye: Bar Termini serves an incredible chocolato bicherin, the classic Turinese chocolate and coffee hybrid made with the Arrigo touch. Espresso is made into almost an oil, which when mixed with the thick chocolate remains separate in the mouth in both texture and flavour.

London is full of trendy third-wave coffee shops and cute vintage teahouses, but Good and Proper Tea stands out with its smart, no-fuss tea shop with a focus on excellent quality loose leaf tea.

Explore the extensive range of teas laid out in glass jars on the counter – you can have a proper sniff before deciding what to go for. The tea experts guide you according to your preferences, but we suggest Rwanda Op black tea with caramel notes sweet and toasty Honey Orchid oolong tea or fragrant hibiscus.

Pair with squidgy and comforting crumpets, oozing with butter and Nutella. If you want something more substantial, ramp up your crumpets with the savoury toppings on offer – avocado and cream cheese or ham with melted cheddar and Worcestershire sauce.

Take your tea and crumpets away, or slide onto a wooden bench in the calm seating area at the back of the shop. The space is very zen – cream painted brick walls, neutral tones and the odd cactus make this an ideal working environment for those who work remotely.

Before you leave, check out the funky range of tea utensils on shelves by the door – mustard yellow teapots, intricate filters and geeky tea contraptions for tea connoisseurs.

Best for something different – Sticks ‘n’ Sushi, Canary Wharf

Sushi for breakfast? Not quite. ‘Sticks ‘n’ Sunrise’ includes a line up of Skandi and Japanese influenced breakfast dishes that add a dash of colour to the cool, industrial interiors. Order a selection from the lighter bites: Nordic rye breads, Japanese savoury dishes, cakes, granola and pastries, or choose one of the breakfast trays for a bit more substance. The wake-me-up cocktails include green and yellow tomato Bloody Mary with Camm & Sons, and rhubarb and sake fizz.

Bullseye: The rye breads. Thick-cut smoked salmon from North-West Scotland and smooth cream cheese is garnished with delicate trout roe and herbs. Or perfectly-sliced avocado sits on top of light goat’s curd with a scattering of pine nuts, cress and tsume soy. Both sit on the most delicious crisp-but-light toasted rye bread, baked with miso, seaweed and coal. We also loved the Tebirkes: a poppy seed Danish with a bright green matcha paste inside – a fun and interesting twist on a Pain Au Chocolat.

Best for a healthy start – Shoreditch Grind, Old Street

Old Street’s Shoreditch Grind is an easily accessible breakfast spot for morning commuters, perched as it is on the edge of one of London’s busiest roundabouts. The recently introduced breakfast menu makes this spot ideal for casual business meetings at large wooden tables, or a people-watching session while sat on one of the wooden bar stools.

A generous portion of smashed avocado on toast is spiced up with chilli and your choice of extra topping  (smoked salmon, prosciutto, poached egg and feta can rack up quite the mound). The crispy quinoa eggs dish is a substantial and healthy start to the day with plenty of crunch and perfectly poached eggs. For a refreshing palate-cleanser before you head off to work, try iced fruit salad with zingy lime granita and crunchy hazelnuts (though we would have liked the addition of more seasonal fruits as well as the berries). We’ll definitely be back to try the banana bread with crème fraiche and honeycomb.

On the drinks side, try a freshly pressed colour-coded juice – ‘green’ gets you going with avocado, spinach and pear and ginger adds a fiery note to the orange and carrot ‘amber’ juice. Shoreditch Grind is still all about the coffee, and cortados and flat whites made with The Grind’s own blend were brought straight to the table – no waiting around on the side.

Bullseye: Iced berries fruit salad with zingy lime granita and crunchy hazelnuts.

Best for a treat – The Black Penny, Covent Garden

A Covent Garden coffee shop with a short but thoughtful menu that focuses on British seasonal ingredients. House baked beans are slow-cooked and served with goats’ cheese and a poached egg on fresh sourdough, and Ozdemir pasha fried eggs with grilled halloumi, butterbean hummus and a sweet-sour hint of sumac with homemade grilled Turkish bread are a real treat.

Lighter Bircher muesli and compotes – including zingy grilled pineapple, chilli and lime – sit alongside a range of cakes and pastries. Coffee is taken seriously, too, with several different blends from South London roasters, Alchemy. Expect to find cortardos, syphon and buttered espresso alongside your usual flat white, as well as matcha lattes and a selection of teas, each served with a timer to make sure it’s brewed just right.

Bullseye: Duck for breakfast? Yes, please! Particularly if it’s in the form of crispy confit of corn-fed duck and sweet potato hash with fragrant coriander.

Best hidden gem – Cambridge Street Cafe, Pimlico

Tucked away in the back of Pimlico, away from the bedlam of rush hour at Victoria, Cambridge Street Café (set in the boutiquey Artist Residence hotel) is the perfect setting in which to enjoy a leisurely start to the day.The room itself is bright and airy with exposed wood in muted, distressed greys, cloth-covered banquette seating and quirky art on the walls. The kitchen is open, and there are comfy stools for you to pull up and see, as it says in neon above, ‘where the magic happens’. There’s further seating through the back, so both spaces are kept cosy.

The breakfast menu here is quite extensive there’s a whole page dedicated to drinks, which includes your usual coffees and teas as well as more interesting juices (such as beetroot, apple and celery) and smoothies (spinach, lime, cucumber, kiwi, avocado).

Food is divided into cooked, grains and pastries, and sides. All the classics are here (eggs Benedict/royal/Florentine and full English) and if you’re not indulging, yogurt with quinoa, peach goji berries and mint is a generous portion bursting with fresh flavours.

Bullseye: avocado, poached egg and rocket on rye – a safe choice done very well, with a kick of chilli and zing of lemon – and fluffy banana pancakes served with crisp smoked bacon and maple syrup, which had an almost cake-like texture without being too heavy for that time of the morning.

Best for eggs – Egg Break, Notting Hill

If you’re into eggs, this cute Notting Hill café is the breakfast spot for you. Split into basics (eggs on toast, egg benedict), buns, plates, salads and sides, most dishes at this daytime café come with an egg of some sort, be it poached, fried or – surely the most fashionable egg of the moment – 63 degrees: cooked slowly in a waterbath at, you guessed it, 63 degrees.

There are cocktails, wines and excellent coffee, too. Cream tongue-and-groove walls, scuffed tile flooring, filament light bulbs and chipped painted metal chairs give Egg Break a homely, lived-in feel. Cocktails come in tumblers, there’s ketchup and brown sauce on the table and plenty of newspapers knocking around. The ground floor is light, airy and dominated by a wooden coffee and cocktail bar, and the basement has more space and bigger tables for groups.

Bulls eye: The buns. Oh my goodness, the buns. Seeded or brioche, they’re terrific value at between £5 and £7. Fillings range from pork belly, fried egg and sriracha to fried chicken, green tomato, red onion and mayo.

Poached Eggs over Scafata - Recipes

What is scafata? I saw it in Bon Appetit, looking absolutely delicious with a poached egg on top and I knew I just had to make it! I am always looking for meatless dinners but they have to be interesting. This one is! I looked up several variations of scafata and some had artichokes, like Mario Batali’s, some have peas, fava beans, Swiss chard, tomatoes and bacon. I like it all green, it looks divine that way with the egg on it. Scafata is Italian and generally signifies the coming of summer. Here is my variation from Bon Appetit.

  • 1 spring onion bulb, sliced
  • 1 teas of dried chili
  • 1 garlic clove, finely chopped
  • 1 teas fennel seed
  • 1 bunch of asparagus , cut on a diagonal into 1” pieces
  • ¼ cup olive oil, plus more for drizzling
  • 1/2 teas salt
  • 1/2 teas pepper
  • 2 scallions, thinly sliced
  • 8 oz. frozen peas, thawed
  • 2 cups of baby spinach
  • 2 teas of dried basil
  • 4 large eggs
  • Pecorino Romano, finely grated

Saute spring onion, chili, garlic and asparagus in the olive oil, over medium to low heat until the asparagus are tender, season with a salt and pepper. Add the peas, scallions, and spinach. When the spinach is wilted, add the basil, check your seasonings and add more salt if needed. Poach 4 eggs and serve with finely grated Pecorino Romano!

Carrot spoon breads

From Buvette: The Pleasure of Good Food Buvette by Jody Williams

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Breakfast / brunch Dinner parties/entertaining American South
  • Ingredients: all-purpose flour carrots canned crushed pineapple sugar vanilla beans ground cinnamon raw walnuts coconut
  • Accompaniments:Whole wheat scones with currants Toasted oatmeal brûlée Yogurt parfaits Summer fruit salad

Croque madame (page 9)

From Everyone Is Italian on Sunday Everyone Is Italian on Sunday by Rachael Ray

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  • Categories: Egg dishes Sandwiches & burgers Breakfast / brunch Main course French Italian
  • Ingredients: milk nutmeg Parmigiano Reggiano cheese peasant bread prosciutto cotto Fontina Val d'Aosta cheese eggs chives


If it weren’t for the violence in Venezuela, that’s likely where Belisario would be today.

“I have two businesses in Venezuela, a logistics company and an Internet sales company, and also my share of the sugarcane farm,” says Belisario, 28. “But we decided two years ago that we had to move away because it was getting too dangerous.”

Belisario was at university in Venezuela when he met his fiancé, Daniela Manrique Lucca. He went on to start companies — “I’ve always been an entrepreneur,” he says — while she became a chef, studying in Fort Lauderdale and working in top restaurants in Miami and Montreal.

Daniela Manrique of Soca Kitchen & Pub. Photo by Wayne Cuddington / Ottawa Citizen

“I said to her, let’s start a restaurant. It’s a business like any other.”

Lucca shoots back: “I told him that running a restaurant isn’t like any other business.”

Polpo to open in Bristol

Italian-influenced London restaurant group Polpo is to open a new site in Bristol this summer.

The restaurant will open in August 2016 on Bristol's Whiteladies Road. Following on from the traditions of its sister restaurants in London, Brighton and Leeds, it will be styled on a bacaro - a Venetian restaurant serving simple food and good, young northern Italian wines.

The restaurant will serve small plates including fried stuffed olives, arancini and chopped chicken liver crostini, as well as fritto misto, pizzetta bianca, spicy pork and fennel meatballs, and sliced flank steak. The dessert list features affogato al caffe, gelato cones, flourless chocolate and hazelnut cake and tiramisu pots.

It will open its doors earlier on weekends for brunch, offering poached eggs and scafata (a spring dish from Umbria) brunch pizzetta with Italian sausage, wild mushroom, Parmesan and a soft egg and frittole - sweet ricotta doughnuts rolled in cinnamon sugar.

The site will feature Polpo's trademark deep red leather banquettes alongside old chemistry lab tables, bentwood chairs and antique maps of Venice.

Supplemental #114

What a discombobulating tangled mess we’re in. In light of this, it seems sensible to set out #Supplemental in an ordered, logical fashion. So, here are this weekend’s recipes grouped by the corrupt, meddling, king-making organisations, sorry, newspapers, in which they were published.

The Guardian and Observer

Brad McDonald began his Deep South themed Cook residency with some thoughts on deep frying. His battered chicken is tried, tested and acclaimed, so consider his recipe next time you drag the fryer out (you’ll need to start brining the chooks three days before, mind). Enjoy his pineapple doughnut-fritters while you’re at it. Looking forward to the next three weeks – his book Deep South new Southern cooking is super good.

Oh my days, two gorgeous weeknight supper omelettes from Anna Jones – one herb loaded, the other with mustard seeds and tomato masala. Also, five suggestions for fillings: leeks, mushrooms and tarragon pears and broad beans red onions and goat cheese … that sort of thing.

Nice insight from Claire Ptak on how to make the most of cherries: suggesting we crack the stones to remove and use the almondy essence of its kernel. Her cherry chocolate cake looks wonderfully decadent. Read to the bottom of this post for more on a clafoutis.

Rachel Roddy’s recipe from Rome was for a comforting, hunger-sating pasta and borlotti bean dish (pasta e fagioli). I love it when cooks are given the space to add insight, like: “for this recipe, it is important the beans are cooked to the right point, which, for me, is teetering on the farside of tender (my partner Vincenzo would have a bit more bite).”

Tommi Miers proposed an interesting lemongrass, cucumber and coriander vichyssoise (cold soup, innit). Her Guardian Weekend Magazine column also included a grilled bean salad, spruced with pomegranate molasses, Turkish pepper flakes, all spice and plum tomatoes. Lively.

Yotam wrote about spreading and pasting in the same supplement. My favourite of his four colourful dips and purées was a spiced red lentil and curry leaf number.

Go wild with your radishes and consider Bee Wilson’s selection of recipes in the Observer. See her short essay providing context, too.

Nigel Slater’s Observer recipes suggest he can’t be arsed to cook at the moment. I know how you feel, Nige. Still, lovely ideas for raw fish and meat: a refreshing, Japanese seasoned mackerel tartare, with samphire and tomatoes and beef, anchovy and pickled cucumber tartare with mustard dressed asparagus.

The FT Weekend

Couldn’t see a recipe in this week’s FT Weekend. Not online anyway. I blame Johnson and Gove.

The Telegraph

Not a bad week or so for The Telegraph’s Stephen Harris, what with being named best cookery writer at the Guild of Food Writers Awards, and then his restaurant The Sportsman as Britain’s Best a few days later. His celebratory recipe? ‘Fruity’ duck with cherries and peas.

I thought Rose Prince’s self catering summer holiday menu was a grand one. Lots of simple but crowd-pleasing recipes: baked aubergine with tomatoes, ricotta and mint a roast cod aioli, with soft boiled eggs, tomatoes and fennel prosciutto, fried sourdough and beetroot salad plus pan cooked peaches, apricots and plums with vanilla and cardamom syrup.

Diana Henry is a fan of the U S of A. Her Sunday Telegraph Stella mag column featured fond notes from her recent trip to New York (and of her first trip nearly 25 years ago), plus recipes inspired by that visit. Sweet, sour and revitalising appear to be the Big Apple’s thing at the moment: fish sliders with pickled cucumber and harissa mayo raw sea bass with peppery radishes and nasturtiums fresh ricotta with truffle honey and thyme on sourdough and strawberry and buttermilk ice-cream.

The Times and Sunday Times

Russell Norman helped Saturday Times readers up their brunch game. How about a sausage, mushroom and egg topped pizzetta or wild mushrooms and ricotta on sourdough? There are ricotta doughnuts and various bruschetta ideas too. Though the dish I reckon I’d like most, was a poached egg on an artichoke heart, pea and broad bean scafata.

In the Times Magazine, GBM judge Oliver Peyton proposed a host of ‘British’ summer dishes. Can’t really go wrong with pollock, ham, cider and mussels or gooseberry and raspberry crumble (well, redcurrants would be better than raspberries, surely?). Nearby, there was a recipe by Nadiya Hussain for cocoa powder sponge with chocolate butter icing.

It looked as though The Sunday Times food team had been busy bees in June – this month’s The Dish, which was packed with (still seemingly quite hopeful) BBQ recipes, including:

A set of ace Meera Sodha recipes from her new book Fresh India (which I have and is great). I loved, in particular, the idea of a kottu roti a “jumbled heap of shredded bread, crispy vegetables and egg, seasoned with a fiery mix of spices”, and some mango and paneer skewers. Also butternut squash seekh kebabs.

Plus a number of recipes from Jamie Oliver / Jamie’s magazine. A sweet spice and BBQ glazed pork loin looked grand. Glad that he (they?) advised “use a meat thermometer and stop when it reaches 72C inside — you don’t want it pink, but please don’t cook the hell out of it either.” Also, good chicken thighs and an ambitious mixed fish grill.

Look hard enough, and you’ll see my hot smoked trout, mango, chilli and avocado salad in the mix too.

From the internet

Given today is 4 July, it seems apt to send you to Serious Eats’ Independence Day recipes. Tbh, I’m not sure what kind of meal you’d end up with – there’s a wide variety of cuisines and styles going on. BUT, this cherry pie looks good.

Also, a quality potato salad over at Food Stories.

#Supplemental Cooking

I plumped for Claire Ptak’s cherry clafoutis. This was easy to make (including the smashing of a few stones to half inch the noyaux), and I’d suggest it’s a good dinner dessert option, as you make it in advance and leave it to cool rather than cook to order.

Mine huff, puffed, sank and cracked a little more than intended, probably due to the overly enthusiastic right hand side of my oven. But once cooled it sliced beautifully and was a real pleasure to eat. The lady wife even suggested she’d like to get her hands dirty and make it in the future, which is pretty much a first.

Also, leftovers were excellent for breakfast on Sunday.

Weekend Menu, 2 and 3 July 2016

Mackerel tartare with samphire and tomatoes

Fruity duck with cherries and peas

Strawberry and buttermilk ice cream

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