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To that hearty and versatile base, she adds bitter greens and brown sauce mostarda, styling the dish almost like a quiche, though she makes an equally delicious variation in which the egg is seasoned with soy sauce and sesame oil, and the pan-fried bread is topped with a sprinkle of the Japanese spice blend togarashi.
Simplified Text
Price adds bitter greens and brown sauce mostarda to eggy bread
Confidence Score
0.900
Claim Maker
The author
Context Type
News Article
Context Details
{
    "dish": "eggy bread",
    "person": "Price"
}
UUID
a1163b3e-5784-43a5-b2fe-adef16dd13d4
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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
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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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