On a recent trip to London, armed with a number of restaurant / food market recommendations, I had the chance to sample two great brunch dishes at Counter Café. This website describes their (mostly with eggs) dishes in this manner and I love it “If Counter Cafe could lay eggs, it would.”

The atmosphere is calm and relaxed, and since it is used as a space for artists, feels a little like an unpretentious exhibition space as you enter. If the weather is agreeable, you can even sit outside beside the canal (the café is on Fish Island after all).

We ordered Eggs Benedict and Turkish Eggs to share, and the Turkish eggs were particularly divine. So much so that I decided to emulate them today, almost without consciously copying the dish. I guess the recipe entered the subconscious of my taste buds… 😉

Turkish Eggs from Counter Café

Turkish Eggs from Counter Café

Eggs Benedict with ham at Counter Café.

Eggs Benedict with ham at Counter Café.

Turkish Eggs for two


You will need:

1 large onion, finely chopped

1 can plain tomato sauce

3 cloves of garlic, roughly slices

2-3 peppers, different colours, sliced

2 teaspoons capers or according to taste

100ml water

a dash of apple cider vinegar or teaspoon of sugar

2 eggs

coriander to garnish (optional)

Bread for serving (optional)

How to make it:

In a wide deep pan, fry the onion in a little olive or sunflower oil and as it gets translucent add the garlic. Be careful not to let it brown, add some tomato sauce if necessary and stir to avoid sticking.

Add the peppers and continue stirring, then add the tomato sauce, apple cider vinegar, and water. Lower the flame, add the capers, and cover. Cook for 20 minutes on a low flame, it will be bubbling but not boiling over.


Carefully crack two eggs into your pan, trying not to break the yolks, and keeping them separate as much as possible. Place the lid back on, and let the egg cook for about 10 minutes, or according to taste.

Garnish with chopped coriander, and serve with fresh or toasted bread.


This recipe is similar to the Maltese Balbuljata (recipes differ in different families!) or the Israeli Tunisian Shakshuka.


My partner and I love eggs; eggs are somehow involved in my breakfasts 3-4 times a week and when there’s slightly more time to prepare (read: brunch in the weekends) we like to make a lovely, filling, omelette with whatever is available. This time we had a few great ingredients that really matched together. I like to encourage him to do the cooking in this case, because I’m not very good at flipping omelettes. I know, I know. One of those things.

2 eggs each
a touch of olive oil
salt and pepper to taste

This time we used:
an avocado
cheese with chili
1 tomato and 4 cherry tomatoes
3 large mushrooms


All the ingredients for your filling should be finely chopped!

Whisk 2 eggs and heat up a pan with some olive oil and pepper.
Fry the eggs gently, using a silicone spatula to loosen up the edges and tilting the pan to spread the raw egg. When the omelette starts to solidify enough so that there isn’t much raw egg at the top, place your ingredients (and some salt if you prefer) on one half and carefully flip the other half to cover. Cook for another minute and then your omelette is ready to serve. If you use a pan which isn’t very deep, you can easily slide your filled omelette onto a plate.


I rarely have time or the appetite for a proper breakfast during the week. I dream of being organized like that one day, of being a morning person and waking up with enthusiasm, but in the mean time I will stick to treating myself to breakfast (or more realistically brunch) in the weekends or on days off from work.

And finally.. I did it ! I finally made Gordon Ramsay’s eggs… sublimely scrambled and as divine as they look in the video. I absolutely recommend trying this at home.

If you’re making scrambled eggs the first rule to keep in mind is that you need to keep the time in between cooking and consuming to a minimum, so you will want to prepare the rest of your plate (if any) beforehand. Scrambling the eggs will only take a few minutes and your toast / fried tomatoes / sausages / coffee etc need to be ready for the eggs at the point when they are ready. Also, whilst making the eggs (as you can witness in the video below) you will not want to give something else attention.

You might be thinking: why all this fuss just for making scrambled eggs? Make them. You’ll see.

You will need (per person):

2 or 3 eggs

a tablespoon of butter

a tablespoon of crème fraiche (or cream cheese)

Do not whisk the eggs beforehand (now this is a step I wouldn’t have thought of…)

Place the eggs and butter in a small deep pan and place on the heat, start to stir with a wooden spoon and break up the eggs whilst the butter melts. Now you’re going to perform a little on-heat off-heat dance, the main aim being to use up the pan’s heat without letting it overheat and thus overcook the eggs. And you’re going to need to use your eyes to judge when it’s the right moment to do this. The comparison to cooking a risotto is right – aside from the continuous attention, just like you need to know when and how much fluid to add, you need to know when to decrease the heat from your eggs. The trick is to cook them to a 85-90% ‘doneness’ and let the residual heat cook them to perfection in the last minute whilst continuing to stir. When you think they’re about to solidify too much, add your crème fraiche to cool the mixture down and (you’re not done yet) keep stirring. When you’re happy with the consistency, add salt and pepper to taste. You may also like to garnish with chives or dill (or as my friend Lara suggested, a drop of truffle oil).


Watch the video from Gordon Ramsay.