A British favorite, eggy bread is essentially a savory French toast and one of the first things Price, 30, who was born in England before mostly growing up in the States, ever cooked for herself. “It almost tastes like a fried egg is woven through the bread,” she says. To that hearty and versatile base, she adds bitter greens and brown sauce mostarda, styling the dish almost like a quiche, though she makes an equally delicious variation in which the egg is seasoned with soy sauce and sesame oil, and the pan-fried bread is topped with a sprinkle of the Japanese spice blend togarashi.