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Claim Text
Miles Thompson, the chef at Baby Bistro, a restaurant housed in a 104-year-old building in Victor Heights, chose a market scramble made with anchovy-inflected greens.
Simplified Text
Miles Thompson chose a market scramble made with anchovy-inflected greens
Confidence Score
0.900
Claim Maker
The author
Context Type
News Article
Context Details
{
    "dish": "market scramble made with anchovy-inflected greens",
    "person": "Miles Thompson",
    "location": "Victor Heights",
    "restaurant": "Baby Bistro"
}
UUID
a1163b3e-0803-4fa0-b98d-a3e8ac8af713
Vector Index
âś— No vector
Created
February 15, 2026 at 3:15 PM (6 months ago)
Last Updated
February 15, 2026 at 3:15 PM (6 months ago)

Original Sources for this Claim (1)

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Screenshot of https://nytimes.com/2026/01/22/t-magazine/breakfast-recipe-ideas.html
IndexNatasha Price’s Herby Eggy Bread With Brown Sauce Mostarda and Bitter GreensTyler Wells’s “Sourdough” Oatmeal With Almond Butter and BerriesMiles Thompson’s Braised Escarole Scramble With Toast
Completed Article
29 claims 🔥
1 week ago
https://nytimes.com/2026/01/22/t-magazine/breakfast-recipe-ideas.html

Three Los Angeles-based chefs share their quick and easy breakfast recipes. The article features recipes for eggy bread, sourdough oatmeal, and braised escarole scramble. The recipes are designed to be flavorful and satisfying despite time constraints.

Recipes Breakfast Chefs Cooking Food Eggy Bread Oatmeal Scramble

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