…and not an avocado in sight. These four chef recipes show the global appeal of a late breakfast – there’s a Franco-American mash-up, top-notch Welsh cheese on toast, and two taste-bud-tingling egg dishes from Kurdistan and southern India
Surender Mohan’s uthappam egg roast
Serves 4 Hands-on time 1 hour, plus 4-5 hours soaking and overnight fermenting
MAKE AHEAD
You need to soak the dal and rice the morning of the day before – you could make the egg roast at the same time. Chill once cooled, then reheat gently in a pan.
KNOW-HOW
Urad dal is usually available in larger supermarkets. Ponni rice is a variety used in southern India and Southeast Asia; it’s ideal for batters and has a shorter grain than basmati. Find it online or in Indian grocers, where you’ll also find curry leaf powder (or grind your own).
Kashmiri chilli powder is a beautiful bright red and mild in flavour. Buy it at Sainsbury’s or substitute regular chilli powder.
• 25g urad dal (also known as black gram)
• 90g ponni rice (see Know-how)
• 90g basmati rice
• Pinch granulated sugar
• 1 medium onion
• 1 small tomato
• ½ green chilli
• Small handful coriander leaves
• Ghee or butter to fry
For the egg roast
• 4 medium free-range eggs
• Rapeseed oil to fry and sprinkle
• 10g fresh ginger, finely chopped
• 2 garlic cloves, crushed
• 2 green chillies, slit open lengthways
• Pinch curry leaf powder (see Know-how)
• 4 medium onions, sliced • 200g tomatoes, finely chopped
• ½ tsp tomato ketchup
• 1 tbsp kashmiri chilli powder
• ½ tsp ground turmeric
• ½ tsp ground black pepper
• ½ tsp garam masala
• Small handful coriander leaves, chopped
1 Begin a day in advance. Put the urad dal and both types of rice in a bowl, cover with cold water and leave to soak for 4-5 hours.
2 Drain the dal and rice in a fine sieve, then transfer to a blender with a splash of water. Whizz, then add a little more water if needed – just enough to give a very smooth batter. Pour into a bowl, then mix in a pinch each of salt and sugar. Cover and rest in a warm place overnight.
3 The next day, boil the eggs in a pan of water for 8 minutes, then drain, cool in cold running water and peel. Meanwhile, heat 1 tbsp rapeseed oil in a heavy-based pan over a low-medium heat, then add the ginger, garlic, chillies and curry leaf powder. Cook for a few minutes. Stir in the onions and cook gently for 20-25 minutes until soft.
4 Stir in the tomatoes and the ketchup, then cook for another 5 minutes. Make some space in the middle of the pan and add the chilli powder, turmeric and pepper with a few drops of oil. Cook for a few minutes, then stir into the onion mixture until well combined. Add the garam masala and chopped coriander, then
