for Spring Brunch with the fabby Australian (now London-based) chef, Bill Granger.
He made his signature Scrambled Eggs on Sourdough Toast; Ricotta Hotcakes with Strawberries, Honey, and Vardon Yogurt; and Zucchini and Feta Fritters with Spring Salad. Here he is tipping the peas into the salad, with Patricia Michelson (who owns La Fromagerie) in the background:
All the dishes were from Sydney Food and Bill's Food, both of which have super breakfast chapters.
Bill's Scrambled Eggs has been our go-to recipe ever since we first tried it: the eggs are gently folded rather than scrambled, resulting in a wonderfully light and creamy texture. And now I think his Ricotta Hotcakes could become a real weekend favorite, too. Already looking forward to next Saturday morning!