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.