Breakfast

This omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables—or a random radish or extra scallion).

These pancakes are quick to cook and are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or alongside cups of Shaah Cadays.

These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.

These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup). 

June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.

The secret to these stewy baked eggs is a can of lentil soup. Any basic variety of lentil soup will work—you'll dress it up with the earthy spices and caramelized onions.

This turkey-based Sloppy Joe-inspired sauce uses carrots and deeply caramelized onions to add a bit of sweetness. Adding eggs and garlicky spinach turns it into a meal.

In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.