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Natasha Price, a co-founder, along with Tatiana Ettensberger, of Wilde’s, a Los Feliz spot that does a Californian take on British classics, shared her take on eggy bread, a dish she’s been starting her days with since childhood.
Simplified Text
Natasha Price shared her take on eggy bread
Confidence Score
0.900
Claim Maker
The author
Context Type
News Article
Context Details
{
    "dish": "eggy bread",
    "person": "Natasha Price",
    "location": "Los Feliz",
    "restaurant": "Wilde\u2019s"
}
UUID
a1163b3e-2fc7-427d-9dec-910257dcd491
Vector Index
âś— No vector
Created
February 15, 2026 at 3:15 PM (2 months ago)
Last Updated
February 15, 2026 at 3:15 PM (2 months ago)

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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 🔥
2 months 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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