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The Art of the Egg

byPlatsVisit Plats Restaurant in Malviya Nagar, New DelhiStarts from250 per drinkView full gallery

Eggs are the quiet protagonists of our Sunday brunch. From silky poached yolks to slow-braised lamb omelettes, we treat this humble ingredient with the technique and time it deserves.

Our Crab Benedict, a signature dish on the Plats brunch menu. It features a generous portion of herb butter crab and a vibrant avocado hollandaise over perfectly poached eggs.

The making of our Braised Lamb Omelette. We slow-cook the lamb until it is incredibly tender, then fold it into a soft omelette with goat's cheese and finish with a rich jus.

A guest enjoying the Braised Lamb Omelette. It’s a hearty and flavorful dish, perfect for a leisurely Sunday brunch, served here alongside our Bánh Mì.

A closer look inside the Braised Lamb Omelette, revealing the tender, shredded lamb filling that makes this dish so special.

The Braised Lamb Omelette, cut open to show its rich filling, served with a side of fresh salad and toasted sourdough.

Sunlight catching our Braised Lamb Omelette. A perfect plate for a bright Sunday morning.

A pour of red wine lamb jus completes the Braised Lamb Omelette, adding another layer of savory depth.

A breakdown of our Smoked Salmon Waffle. This dish combines a fluffy waffle with smoked salmon, avocado, crème fraîche, and a perfectly poached egg.

The finished Smoked Salmon Waffle, a beautiful combination of sweet and savory with a runny egg yolk bringing it all together.

A close-up of the poached egg on our Smoked Salmon Waffle, its golden yolk cascading over the delicate salmon and waffle.

About The Art of the Egg

You will notice the difference in our technique the moment you cut into a poached egg here. We focus on the interplay of textures—the snap of sourdough, the velvet of our avocado hollandaise, and the richness of the yolk. It is a slow, measured approach that transforms a simple brunch staple into a complex, thoughtful plate designed to be savored.

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