Baked eggs

I’m one of those people that actually likes change. If it doesn’t happen by itself, I get antsy and go looking for it. That  even applies to what I eat, most recently brunch. I’m all for the usual suspects, French toast, sausage and scrambled eggs, but I needed something new and slightly different during brunch, so I went looking for it not far from my apartment at  Cafe Gitane at The Jane Hotel.

Instead of the standard omelet or plate of scrambled eggs, the Moroccan inspired Cafe Gitane offered me baked eggs with smoked salmon and roasted potato chunks. The three eggs baked in the ceramic dish were cooked to a soft, gooey consistency so that when I punctured their almost perfectly flat surface with a toasted piece of baguette, a runny stream of orange yolk erupted out on to the otherwise white eggs. The salmon lent it a big, smokey flavor and the potatoes made it chunky and hearty. The whole thing was reminiscent of eggs and potatoes yet different enough that it was a new and delicious plate all together.

Avocado toast

And while the baked eggs were good, even better was Cafe Gitane’s delicious spin on breakfast toast. A thick, dark slice of seven grain toast was slathered with a creamy, buttery spread of avocado, lemon juice, olive oil and red pepper flakes. The bread was nutty and rich while the avocado was bright, tangy and zesty. Really, this avocado toast would have been good with any meal, any time of day.

There weren’t pancakes, biscuits or bacon that I could remember, but it was a nice another example of how a little change could do you good (or at least taste pretty damn good).