One of the problems with brunch: Anyone can make eggs. So why drop hard-earned cash on them? A compelling argument is the eggs en cocotte at Prune, Gabrielle Hamilton's tiny French-inspired bistro in the East Village. The egg, coddled and cooked softly, is a security blanket of fluffy whites and bits of white chicken. It's served with plenty of buttered white toast for sopping up the yolk, which is gloriously goopy and golden in its monochromatic palette. It seems so simple. And yet we couldn't make them ourselves.

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54 E. First St.
New York NY 10003


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