BRIEF: “phyllo-wrapped soft-boiled egg, crispy feta, green hummus, fresh cucumber, pomegranate, fresh herbs, served with pita bread & a drizzle of honey SOOT’S TAKE: My kind of breakfast, although I didn’t get any honey with this.

This is some next level kaya toast. The bread was wonderfully thick, soft and crunchy on the outside with more generous than average (these days) servings of kaya and butter, but it was really all about the bread for me here.

Had a few crumpets to displace from the freezer and these eggs came in handy.

I made more matza than I could chew on alone so this happened. It reminded me of a cross between a shallot omelet and fried radish cake (Singapore Carrot Cake).

The spread from summer of 2015 when Sarbarella took me and Gooddayphoto to the acclaimed Vergennes Laundry.

Trying upma for the first time, a thick porridge of samba rava (a type of cracked wheat), channa dal, onion, ginger, mustard seeds, green chile, fresh curry leaves, curry powder, turmeric and toasted peanuts. Fried it in ghee and served it under a dollop of Greek yoghurt and poached egg.