![](https://magazineclonerepub.azureedge.net/mcepub/647/134042/image/15de2284-1a51-4521-a8af-6b11f6af42e5.jpg)
Eggs sunny side up just got an upgrade
Photographs Istock
What we’re eating now
Boiled, scrambled or poached – our favourite staple is set to go from store cupboard to centre stage. It follows a series of single-concept eggy restaurants opening in the capital including Notting Hill’s Egg Break and Moorgate’s Bad Egg. Plus, breakthrough Finnish research that found an egg habit can lower risk of type 2 diabetes. Cue the release of Posh Eggs (Quadrille, £12.99), detailing 70 fabulous possibilities to show them oeuf. Try this egg-citing recipe: