Air Fryer French Toast Sticks

4 slices of bread
2 eggs
1/4 tsp cinnamon
1/8 tsp nutmeg
Pinch of salt

Dipping sauce:
2 Tbsp butter
1 tsp vanilla extract
1/4 cup powdered sugar
2 Tbsp heavy whipping cream

In a medium bowl, gently beat eggs, cinnamon, nutmeg and salt. Slice bread into fourths and dip into egg wash, careful not to over-soak.

Air fry at 350°F for 2 minutes.

Turn and continue to cook for 4 minutes. Serve with dipping sauce.

Air Fryer Toad in a Hole

1 puff pastry, thawed
4 Tbsp cheddar cheese shredded 4 Tbsp diced cooked ham
4 eggs
Chopped fresh chives (optional)

Unfold the pastry sheet and cut it into 4 squares. Place 2 pastry squares in the air fryer basket and air fry at 400°F for 6 minutes.

Remove basket from air fryer. Use a tablespoon to press each square carefully to form an indent. Place 1 tablespoon of cheddar cheese and 1 tablespoon of ham into each hole and crack 1 egg on top of each. Return basket to air fryer and air fry at 400°F for 6 minutes. Top with fresh chives.

Repeat with remaining pastry squares, cheese, ham and eggs.

Yogurt Parfait with Warmed Strawberries

2 cups strawberries, quartered 2 Tbsp turbinado sugar
2 cups Greek yogurt
2 Tbsp honey
Granola, as much as you desire
Whip cream, as much as you desire

Slice the strawberries into quarters.

Line the air fryer basket with perforated parchment paper (optional) and place the strawberries in the air fryer. Sprinkle the sugar on the strawberries and air fry at 400°F for 8 minutes.

In a medium mixing bowl, add in the yogurt, honey, mixing to combine.

Place the yogurt and honey mixture in small glasses, filling the glass 1?4 of the way full. Add the same amount of strawberries and granola on top. Repeat those steps until the glasses are full.

Place whip cream at the very top.

Air Fryer Avocado Egg Boat

1 avocado
2 eggs
Fresh chives
Fresh parsley, chopped
Salt and pepper, chopped

Slice avocado in half, remove pit, and remove about 20 percent of the flesh.

Season avocado with chives, parsley, salt, and pepper. Crack egg into each half.

Line air fryer with parchment (optional) and place in fryer. Fry at 350 for 6 minutes.

Sprinkle with extra chives and parsley and serve.

Crispy Parmesan Eggs

1 teaspoon extra-virgin olive oil
1/2 cup plus 2 tablespoons coarsely grated (not ground) Parmesan
4 eggs

Brush a thin layer of olive oil over the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.

Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn’t get too brown; if it goes past light golden, turn down heat.

Season eggs with salt and pepper to taste.

Cauliflower Upma

200 grams Cauliflower
2 tbsp Ghee/Oil Butter
20 grams Peanuts
5 grams Ginger
50 grams Onion
4-5 Curry Leaves
1 tbsp Cumin Seeds
1 tbsp Mustard Seeds
1 Green Chilly
Coriander for Garnish

Blitz the cauliflower florets in a food processor with the blade attachment to get a cous cous type consistency.

Head 2 tbsp ghee in a kadahi/wok/frying pan and add in the mustard seeds and cumin.

Once they start to sizzle add in the onion, curry leaves, ginger and chilly and season with salt.

Fry the onions till they are translucent and just start colouring.

Add in the cauliflower and fry for a few minutes.

Add a cup of water and cover and cook for 10 minutes.

Keep checking and stirring every few minutes to ensure nothing sticks.

Cook till the water dries up and finish with fresh coriander.


1 1/2 tablespoons, plus 2 tablespoons sugar
3 tablespoons water
1 tablespoon rum, kirsch, or amaretto liqueur
a few drops orange flower water, (optional)
6 slices brioche, challah or firm-textured white bread, such as pain de mie, cut in 1/2-inch (2cm) slices
6 ounces (170g) almond paste
2 large eggs, at room temperature
a few drops pure almond extract, (optional)
1/2-3/4 cup (40-60g) sliced almonds
powdered sugar

In a small saucepan, heat the 1 1/2 tablespoons of sugar with the water, stirring until the sugar is dissolved. Remove from heat and add the liquor and a few drops of orange flower water, if using.
Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper (or leave it unlined) and place the slices of bread on it.

In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl with a spatula, beat the almond paste with the remaining 2 tablespoons of sugar, the eggs, and a few drops of almond extract, if using, at medium-high speed until smooth. But avoid whipping it up; mix it just until most of the lumps are removed. (A few little ones won’t matter.)

Brush each slice of bread generously with the syrup, enough so it saturates the bread all the way through. Spread each piece of bread with the almond topping then sprinkle sliced almonds over the top.

Bake until the tops of the Bostock are well-browned. I begin checking them at the 6-minute mark but they can take up to 10 to 12 minutes so best to rely on visual clues rather than precise minutes. Remove from the oven and sprinkle with powdered sugar. Serve warm or at room temperature.

Note: The almond topping can be made in advance and refrigerated up to one week. Let come to room temperature before using.

Cream Cheese Pancakes

4 ounces cream cheese, at room temperature
2 large eggs
1/4 cup flour, such as almond, coconut, or all-purpose
1/2 teaspoon baking powder
1/4 teaspoon fine salt
Cooking spray or butter, for greasing the pan
Sliced strawberries and powdered sugar, or maple syrup, for serving

Place the cream cheese, eggs, flour, baking powder, and salt in a blender and blend until smooth.
Heat a large nonstick frying pan over medium heat. Coat with cooking spray or butter. Once the butter is melted, pour in 2 to 3 tablespoons of the batter. Cook until deep golden-brown on the bottom, about 3 minutes. Flip and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.

Repeat with cooking remaining batter. Serve with sliced strawberries and powdered sugar or a drizzle of maple syrup.


Make sure the batter is perfectly smooth before you begin cooking; start with room-temperature cream cheese. If you want to add a pinch of sugar, a dash of cinnamon, or even a splash of vanilla, go right ahead. I prefer them plain so I can load them up with flavorful toppings. You could even up the cheesiness of these tangy pancakes with a handful of shredded Parmesan or cheddar cheese and take them to the savory side.

Wait to flip. Give the batter enough time to set before cooking the other side. Three minutes gives a golden, lacy appearance.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Ideas for Egg Lunches: Egg Curry

1/4 cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 small cinnamon sticks
6 green cardamom pods
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon whole black peppercorns
6 Roma tomatoes, finely chopped
1 teaspoon kosher salt
1/2 teaspoon garam masala
6 to 8 hard-boiled eggs, peeled
Handful of small, tender fresh cilantro stems

In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.

Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water.

Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

Sheet Pan Frittata

8 large eggs
1 cup whole or low-fat milk
Kosher salt
Freshly ground black pepper
Olive oil
1/4 medium onion, cut into 1/4-inch slices
6 cherry tomatoes, halved
1/4 jarred roasted red pepper, patted dry and thinly sliced
Handful baby spinach
2 ounces brie or other soft ripened cheese, cut into 1/8-inch-thick squares

Position a rack in the middle of the oven and preheat to 425 degrees. Whisk together the eggs and milk in a mixing bowl. Season lightly with salt and pepper.

Brush a quarter sheet pan — or any shallow metal or ceramic 9-by-13-inch pan — with olive oil, line with parchment (leave enough overhang to help lift the frittata out later) and brush the paper with more oil.

Scatter the onions and tomatoes evenly over the pan and season with salt. Bake (middle rack) for 15 minutes, until the onions have softened and darkened at the tips and the tomatoes have softened and started to collapse. Depending on what vegetables you use, you may need to reduce or increase the

Pour the egg mixture over the roasted vegetables and scatter the roasted red pepper, spinach and brie over the surface.

Bake for 20 minutes, until the eggs are just set and golden in spots. Lift the frittata out of the pan and onto a wire rack. Let cool slightly, cut into pieces and serve, or transfer to the refrigerator to store.

The baked frittata can be stored in the refrigerator for up to 4 days. Reheat leftovers in the microwave.

Indian-Spiced Scrambled Eggs

1/2 medium onion, preferably red
1 medium ripe tomato
1 serrano chile pepper or 1/2 jalapeño (may substitute 2 green Thai chiles)
4 large eggs
2 tablespoons vegetable oil
Dash of tomato-chile ketchup
Pinch kashmiri chili powder
Kosher salt
A few fresh cilantro leaves, for garnish (optional)

Finely chop the onion and tomato; together is okay. Seed and mince the chile pepper. Whisk the eggs in a large liquid measuring cup, until evenly blended and a little frothy.

Heat the oil in a medium nonstick skillet over medium heat. Once the oil shimmers, stir in the onion and tomato; cook for 4 or 5 minutes, until softened.

Add the fresh chile pepper and the cilantro, if using, the red chili powder and then season lightly with salt. Cook for a minute or two, then reduce the heat to medium-low.

Pour in the eggs, stirring gently to incorporate the other ingredients in the skillet.

Cook until just set, stirring just enough so the eggs stay moist and do not overcook.

Divide the scrambled eggs between plates. Scatter the cilantro on top and serve right away.

From chef Mohan Singh of Heritage India restaurant in Northwest Washington

Tomato Achaar Shakshuka

1 1/2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/2 red bell pepper, chopped
1 garlic clove, crushed
1 1/2 cups tomato, diced
1-2 tablespoons Brooklyn Delhi tomato achaar, more if you’d like
2-3 eggs
salt and pepper, to taste
parsley, chopped
feta, crumbled

Heat the oil in a pan on medium. Add the onions and red bell pepper and saute until soft. Add the garlic and fry for a minute. Add the tomatoes, tomato achaar and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat to medium-low, stirring from time to time until the tomatoes are soft, 12-15 minutes.

With a spoon, make 2 indentations in the pan. Break one of the eggs into a small bowl and carefully slide it into one of the indentations. Repeat this same process with your other egg. Cover the pan and cook on low for about 5 minutes, until the egg whites are set and the yolks are still soft and runny. Turn off the stove.

Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.

Spiced Bread Egg in a Hole

1 large egg
1 1/2-inch-thick slice bread, sourdough or rustic
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
Pinch of ground cayenne pepper
Kosher salt
Freshly ground black pepper

Crack the egg into a small bowl or container with a spout. Using a glass or measuring cup, cut out a circle in the middle of the bread, being sure to leave at least a 1/2-inch of bread on all sides.
In a medium nonstick skillet, use a wooden spoon to stir together the oil, turmeric, coriander, cayenne and a pinch each of salt and pepper. Add the bread and its middle and heat the skillet over medium heat. When the bread starts to sizzle, gently pour the egg into the hole. Cook until the bottom of the bread is crispy, about 2 minutes.
Using a spatula, gently flip the bread and continue cooking until the egg white is cooked through but the yolk is still runny, another 2 minutes. Serve.

Soft-Boiled Egg with Magic Spice Blend

1 large organic egg
1 pinch Magic Spice Blend, recipe follows
1 slice sourdough bread, toasted

Bring a small pot of water to a rolling boil. Then, with a spoon, carefully lower in the egg.

Put the timer on for 6 minutes exactly, lowering the heat to about medium-low so the water simmers gently. (so the egg won’t crack)

At the 6-minute mark, run the egg under cold tap water to halt the cooking process before placing it into an egg cup (a shot glass works, too).

The eating of this egg is mostly ritualistic (and up to you): take a sharp knife and chop off its top, scooping up the bit of white that’s there. Sprinkle the spice mixture over the beheaded egg and dive a spoon into the yolk, which, if cooked it correctly, gushes out. Use the toast to sop up this spillage, and dig the spoon into and around the shell to get the rest of the white.

Corned Beef Hash

4 tablespoons (1/2 stick) unsalted butter
2 pounds Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (about 4 cups)
1/2 pound fully cooked corned beef (about 1 pound raw, simmered for 3 hours until fork-tender), shredded into 1/2-inch pieces
1 large onion, cut into medium dice (about 1 1/2 cups)
1 poblano chile, cut into medium dice (about 1/2 cup)
2 tablespoons ketchup or chili sauce (for spicier hash)
1 teaspoon hot sauce (such as Frank’s)
Kosher salt
Freshly ground black pepper
4 large eggs

Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides. Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total. Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes. Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.

Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top. Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes. Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers. Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total. Reduce the heat to low.

Make four indentations in the surface of the hash and break an egg into each one. Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes. Bring the skillet to a trivet on the table, and serve immediately.

Egg and Broccolini Sandwiches with ‘Nduja Mayo

2 sesame seed buns or English muffins, split and toasted
1/4 cup (60g; 60ml) ‘nduja mayonnaise
1 cup (8 ounces; 225g) sautéed broccoli rabe, roughly chopped and warmed through
1 tablespoon (15ml) vegetable oil
2 large eggs
Kosher salt and freshly cracked pepper
1 tablespoon (15g) unsalted butter (see note)

Lay toasted buns on work surface, and spread ‘nduja mayonnaise evenly on top and bottom halves. Using a slotted spoon or tongs to drain off excess moisture, evenly divide broccoli rabe between bottom bun halves. Set aside.

In a 10-inch cast iron, carbon steel, or nonstick skillet, heat oil over medium-high heat until shimmering. (A small drop of water dropped into it should immediately sizzle.) Carefully break eggs into hot oil, dropping them from right above the surface to prevent hot oil from splashing. Season with salt and pepper.

Slide eggs to back of skillet, opposite handle, and add butter to front of skillet. Once butter has melted and begun to foam, hold skillet handle, and tilt skillet towards you so butter-oil mixture pools near base of handle. Using a spoon, baste eggs with hot fat, aiming at the uncooked portions of the egg whites and avoiding the yolk. Continue basting until eggs are puffy and cooked, 45 seconds to 1 minute. Using a spatula, transfer one egg to each bottom bun half, carefully laying them on top of broccoli rabe. Close sandwiches with top bun halves, and serve immediately.

Nasi Lamak Medan (Coconut Milk Rice)

Coconut milk rice:
2 cups of uncooked jasmine rice – (washed several times and drained)
1 1/2 cups of coconut milk
1/4 cup of water
3 pandan leaves – (screwpine leaves-knotted)
1 stalk of lemon grass – (bruised and cut into 2-inch pieces)

Sambal chili :
5 shallots – (peeled and finely chopped)
1 Tbsp of grape seeds oil or oil of your choice
1/2 tsp of dried shrimp paste – (belacan)
1 cup sambal oelek
3 Tbsp of sugar – (add more if you want a bit sweeter)

3 large potatoes – (peeled and diced)
4 oz raw medium shrimp – (peeled, deveined, and roughly chopped)
1 cup of dried red chili – (soaked in warm water until soft)
5 shallots – (peeled)
Small bunch of curry leaves
2 Tbsp of sugar or more to taste
Dash of salt to taste
Oil to deep fry the potatoes
Dried anchovies and peanuts:
1 Tbsp of oil
1/2 cup medium to large high-quality dried anchovies
1/2 cup dry roasted peanuts
Pinch of sugar

1 small cucumber – (washed and thinly sliced)

Cooking the rice:

If you have a rice cooker, life couldn’t be any easier, just put everything in the rice cooker (with exception of the screwpine leaves)and press the cook button, add the screwpine leaves about 10 minutes towards the end of cooking time. My mom actually taught me this little secret so that the screwpine leaves will release the right amount of flavor.

If you don’t own one, use a dutch oven. Bring the water and coconut milk to a boil and then add the rice. Lower the heat and simmer until the rice is almost cooked. Add the screwpine leaves in and stir for a bit. Cover with a lid and cook for another 10 minutes until the rice is cooked through and fluffy.

Making the chili sauce:

In a saucepan, heat up some oil. Saute the shallots until soft, about 1 minute. Add in the shrimp paste and saute for another minute, add in the sambal oelek and sugar. The chili sauce will turn slightly darker when the sugar caramelized. The chili sauce should be sweet and spicy.


Ground the red chili and shallots into a coarse paste. Preheat the oil in a pot. Deep fry the potatoes until they are golden brown. Set aside.

In a large skillet, preheat about 2 Tbsp of oil. Saute the chili paste for about 5 minutes. Add in the shrimp and curry leaves and cook until the shrimp turn color, about 1 minute. Add in the fry potatoes and stir to mix everything. Make sure the chili sauce coats the potatoes. Add in sugar and salt. Have a taste, it should be more at a sweet side and lightly spicy.

Dried anchovies and peanuts:

Preheat a medium size pan with cooking oil. Add in the anchovies and fry until crispy, about 1 minute or so. Add in the peanuts and cook until the peanuts are lightly brown. Add in pinch of sugar. Turn off the heat and give it a good stir to mix everything. Remove from the heat.

When ready to serve:
Portion the rice on the plate. Place the sambal telur, potatoes, sambal, and few slices of cucumber on the side of the plate. Ready to go!

Overnight Oats

1/2 cup old-fashioned oats
1/4 cup dried fruit, cut into small pieces, if needed
1 tablespoon chia, flax, poppy or sesame seeds
1 cup milk or unsweetened dairy alternative, such as almond or oat milk
1/4 teaspoon kosher salt
Maple syrup, honey or brown sugar (optional)
2 tablespoons chopped or sliced nuts, toasted, if desired

Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.

Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the nuts just before eating.

Tip: The soaked oat mixture will keep in the refrigerator for up to 5 days.

Sous Vide Soft Poached (Or Ramen) Eggs

1-16 large eggs
Salt and pepper

Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes.

Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.

Eggs can be cooked, chilled in an ice bath for 10 minutes, and refrigerated for up to five days. To reheat, lower eggs into water bath set to 140°F/60°C and cook until heated through, at least 15 minutes or up to 1 hour, then crack into bowls as directed.

Tomato and Bacon Breakfast Sandwich

3 slices bacon, cut in half crosswise
1 English muffin (store-bought or homemade), split and toasted
1 tablespoon (15ml) homemade or store-bought mayonnaise
2 thick slices very ripe tomato
Kosher salt

Cook bacon in a skillet over medium-low heat, turning occasionally, until completely crisp, about 5 minutes total. Drain on a paper towel–lined plate.

Spread both English muffin halves with mayonnaise. Lay tomato slices on bottom half, season with salt, and top with bacon. Close sandwich and serve.