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Indian-style scrambled eggs, known as akoori, are a weekend brunch staple at the Kapadia house, served hot out of the pan over slices of buttered, toasted baguette. I've had scrambled eggs with chives, caviar, cubes of ham, smoked salmon, shredded cheddar and, my favorite, lobster. (Not all at once, of course.)

Indian-style scrambled eggs, known as akoori, are a weekend brunch staple at the Kapadia house, served hot out of the pan over slices of buttered, toasted baguette. I’ve had scrambled eggs with chives, caviar, cubes of ham, smoked salmon, shredded cheddar and, my favorite, lobster. (Not all at once, of course.) I’ve had them barely-set (France) and nearly-rubber (weird morning after). I’ve made a foolproof version in the Food Republic test kitchen. But akoori tops them all. Why? They’re spicy from the chilies, herbal from the cilantro and earthy from the cumin. And as far as what to serve over toast on the weekend goes, it simply can’t be beat.