London's extraordinary new dish.

Eggs have a reputation of being easy to cook, versatile and cheap, but one London restaurant is challenging that stereotype with an ambitious 11-egg breakfast menu, while another eaterie in the Capital has given the humble bangers and mash a £75 makeover.

How do you like your Ostrich egg in the morning?

Looking for a new way to kick-start the day? A restaurant in the Capital has a breakfast dish containing 11 varieties of egg. The Lyttelton launched its protein-heavy £25 meal, devised by Executive Head Chef Brendan Fylde, in time for British Egg Week.

The breakfast includes: Caviar, Quail, Bantam, Guinea Fowl, White Leghorn Hen, Burford Brown Hen, Old Cotswold Legbar Hen, White Duck, Turkey, Rhea and Ostrich. Served with toast, coffee, tea and juices, customers can choose two eggs to be cooked any way they like.
Fylde explains: "In terms of the taste and richness of the eggs, generally speaking the larger the egg the richer it is and it can stand up to heavier accompanying flavours. My personal favourite is a soft boiled Bantam Egg, served with some home made celery salt, simple yet egg-ceedingly good."