weekend.

…and not an avocado in sight. These four chef recipes show the global appeal of a late breakfast – there’s a Franco-American mash-up, top-notch Welsh cheese on toast, and two taste-budtingling egg dishes from Kurdistan and southern India

FOOD STYLING EMILY GUSSIN

Buttermilk fried chicken french toast

PHOTOGRAPHS TOM SHINGLER

The ultimate rarebit? We think so

“This dish is perfect for brunch as it combines the goodness of eggs with a fluffy rice pancake (uthappam), laced with tonguetickling spices – it’s both satisf ying and nourishing”

SURENDER MOHAN

Surender Mohan’s uthappam egg roast

Serves 4

Hands-on time 1 hour, plus 4-5 hours soaking and overnight fermenting

MAKE AHEAD

You need to soak the dal and rice the morning of the day before – you could make the egg roast at the same time. Chill once cooled, then reheat gently in a pan.

KNOW-HOW

Urad dal is usually available in larger supermarkets.

Ponni rice is a variety used in southern India and Southeast Asia; it’s ideal for batters and has a shorter grain than basmati. Find it online or in Indian grocers, where you’ll also find curry leaf powder (or grind your own).

Kashmiri chilli powder is a beautiful bright red and mild in flavour. Buy it at Sainsbury’s or substitute regular chilli powder.

• 25g urad dal (also known as black gram)

• 90g ponni rice (see Know-how)

• 90g basmati rice

• Pinch granulated sugar

• 1 medium onion

• 1 small tomato

• ½ green chilli

• Small handful coriander leaves

• Ghee or butter to fry

For the egg roast

• 4 medium free-range eggs

• Rapeseed oil to fry and sprinkle

• 10g fresh ginger, finely chopped

• 2 garlic cloves, crushed

• 2 green chillies, slit open lengthways

• Pinch curry leaf powder (see Know-how)

• 4 medium onions, sliced

• 200g tomatoes, finely chopped

• ½ tsp tomato ketchup

• 1 tbsp kashmiri chilli powder

• ½ tsp ground turmeric

• ½ tsp ground black pepper

• ½ tsp garam masala