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• We didn't stay too long as we soon got hungry for brunch.
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• We headed to Foxcroft & Ginger, a bakery in Balham which specialises in Sous Vide eggs poaches at 63°C for over an hour.
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• Tempted to try the eggs, I ordered the Black Rice Bowl with poached eggs, halloumi and veggies.
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• Tom had salmon and mushrooms on toast.
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