Fun over fondue
If you love your eggs piping hot, tuck into the layered dish, Baked Eggs, Spinach, Kale and Tomato Fondue. "We use tomato fondue in the base with blanched kale and spinach puree. It's poured into a service pot and topped with roasted bell peppers. Then, an egg is cracked on top and the dish is baked. Its yolk is runny when we serve it," says chef Nikhil Abhyankar. Egg lovers can also try Scrambled Eggs served on a toasted brioche with choriz jam or Stuffed Omelette topped with confit chicken.

Nikhil Abhyankar
Nikhil Abhyankar

TIME: 11 am to 1 am
AT: Woodside Inn, Todi Mill Compound, Lower Parel.
CALL: 24975018
COST: Rs 195

Ghotala in the pizza
With brinner (breakfast for dinner) finding more and more takers in the city, chef Kedar Bobde, corporate executive chef at deGustibus Hospitality, came up with Mutton Kheema Egg Pizza, a refined version of the Bambaiya kheema ghotala. The minced meat pizza is topped with an egg yolk and garnished with egg white. "The gooey yolk complements the crisp pizza," says Bobde.

Kedar Bobde
Kedar Bobde

TIME: 9 am to 1 am
AT: D:OH! All Day Dining and Bar outlets at Lower Parel, Andheri West.
CALL: 62372829 (Lower Parel)
COST: Rs 359

A slice of Madras in my Scotch egg
The classic British picnic snack gets a desi twist in the Madras Curry Scotch Egg, laid on a bed of pachadi curry mayo, straw potatoes, hay leek and podi powder. "The Madras curry powder is used at many Michelin-starred restaurants in the UK. I tried it with scallops and the flavours complemented each other. It was one of the few spice mixes I tried in the UK, and fell in love with instantly," says chef Nagraj Bhat.

Nagraj Bhat
Nagraj Bhat

TIME: 7 pm to 1 am
AT: London Taxi, Kamala Mills, Lower Parel.
CALL: 24951000
COST: Rs 425

All in the family
If you're keen to satiate your late night hunger pangs with some anda curry, go for the quirkily-named Chacha Bhatija Anda Curry from an extensive menu of egg dishes, including China Town Anda Roll and Andamental Maggie. The VFM curry features two gravies — a buttery, tomato-based makhani gravy and a cashew-based white one. "They are topped with boiled and fried eggs, which balance the flavours of garam masala and kasoori methi," says executive chef Sanjoy Mitra. Today, the eatery is offering all the egg items for `13 on dine-ins and takeaways.

Chef Rahul Semwal makes Chacha Bhatija Anda Curry. Pic/sameer markande
Chef Rahul Semwal makes Chacha Bhatija Anda Curry. Pic/sameer markande

TIME: 11 am to 3 am (offer till 7 pm)
AT: AndaMental –The Express Cafe, Sarkar Corner, Junction of JP Road and Veera Desai Road, Andheri West.
CALL: 9022447755
COST: Rs 200