How do you like your eggs in the morning? Chef Uri Triest doesn’t answer with a simple scrambled or poached. Instead, “Breakfast has to be comforting. If I wake up hungry, I want everything!” His ultimate breakfast in bed borrows from here and there – mackerel & eggs with a side of avocado salad. You really can have it all.
It makes perfect sense that he takes comfort in this particular dish – Uri, born in Israel and resident in Berlin after tours across Europe and North America, cooks what he calls ‘Shared Cuisine.’ It draws from his own experiences of moving around and is inspired by the way the information age has change up how we cook – whether it’s the result travel or tutorials found on the internet. After closing the doors on Restaurant Ross, this summer Uri will be opening up a new eatery called ‘Its’ in Charlottenburg, Berlin. In the meantime, you can whip up his breakfast at home. Just remember one golden rule: “This dish is for bed only. You get up, you make it and go right back to bed.” Uri did, we have it on camera.
Mackerel & Eggs
1 tin mackerel
½ fennel, quartered lengthwise
1 chicory, quartered lengthwise
1 shallot, sliced
1 dry chilli
Small handful grated aged cheddar (or other cheese)
½ tsp whole grain mustard
2 anchovy fillets
½ tbsp capers
10 ml ouzo
10 ml white wine vinegar
Heat oil, anchovy, and chilli in a large pan. Add in the shallot, saute for about 2 minutes, until starting to brown, deglaze with ouzo and white wine vinegar. Add the fennel, chicory, mustard, and capers, add a dash of soy and let brown for a few minutes. Add a splash of water and let it reduce to ensure the fennel and chicory are cooked through, but still have a slight bite. Add the mackerel fillets and crack in the eggs, let them cook on a low heat. Finally add in the grated cheese and cook for a further 2 minutes or place under a grill until the cheese has melted.
“This dish is for bed only. You get up, you make it and go right back to bed.”
”Breakfast has to be comforting. If I wake up hungry, I want everything.”
Uri wears our RobeRobe
1 avocado, diced
Handful cherry roma tomatoes, quartered
½ red onion, sliced
Pinch of sugar
1 blood orange
¼ fresh red chilli, sliced
A few mint leaves, torn
Marinate red onion in a little bowl with salt, vinegar, sugar, and oil for 10 minutes before mixing with all other ingredients to make the salad. Adjust seasoning with salt and lemon juice as needed.
“The best thing about cooking is you make something and there you have it immediately.”
“Food is a necessity, which means it doesn’t have to be good or enjoyable. But it’s exactly because of this that it’s so powerful and beautiful when you choose to make it good. You ensure yourself three times a day of happiness.”
Uri wears our RobeRobe