Our reservations were pushed to late in the evening, but it was well worth the wait. The restaurant, at the ground level of home decor store ABC Home is stunning. It’s warm and charming without being stuck up, pretty and whimsical without being snobby. Tables are simply set using a mix and match of vintage-inspired plates that can be purchased at the store (most much more than I would want to spend on tableware however) and the food is simple, fresh and very reasonably priced, especially for New York. Highlights of our meal included a salmon tartare on crusty bread, deliciously simple charred brussel sprouts and handmade warm mozarella with olive oil and sea salt. It was a really perfect meal.

For those times when you want a quick meal though, New York has a plethora of places to choose from – sans reservations. My new favourite? The Morris Grilled Cheese truck. I had their pastrami grilled cheese with pickled kale and mustard greens and it was pretty spectacular.

Today’s recipe however, is inspired by a dish from Cafe Gitane – a small little restaurant a few blocks away from the hustle and bustle of Soho. The food there is incredibly flavourful and rustic and reminds me of my days studying at the French Culinary Institute a few blocks from there. It was the perfect place to grab a quick meal after a long day in the kitchen. The service at the cafe is a little harder to digest however – and most times I’ve been there I have been greeted by a hipstered waitress who seems rather unenthusiastic at the thought of handing you a menu or finding you a seat. She gestured for us to sit at the bar – which ended up being a real blessing in disguise – it was right in front of the open kitchen. The entire kitchen at the cafe is the size of a small NYC bathroom but still manages to be perfectly organized. In a few seconds, I was happy to be away from the wannabe actors and models seated at various small tables behind us and could concentrate on what really mattered: the food! One of the specialties here are baked eggs. The ones at Gitane are served with either merguez sausages, or salmon and potatoes. These are my version, made with tomato and feta. It’s a really easy recipe and a nice way to turn eggs into a complete weeknight meal or a lovely weekend brunch.

Baked Eggs with Tomato and Feta
Serves 2

4 eggs
1/2 cup of crushed tomato puree
2 splashes of heavy cream
1/4 cup of diced feta
Salt and freshly ground pepper
A few fresh chives, finely diced

Preheat your oven to 375. Lightly grease to oven-proof ramekins and crack 2 eggs in each. Add 1/4 cup of tomato puree to each, and a splash of cream.

Divide the feta between both ramekins, and season with salt and pepper. Bake for 15-20 minutes, or until the egg yolks have just set. Garnish with chives and serve. Enjoy!