Replace the fast food fail with this nourishing, tummy-pleasing winner.

Feeds: makes 1 muffin

Cooking time: 20 minutes

For the bun:

Ingredients

• 1 Large eggplant
• 1 Tsp Olive or Coconut oil

For the filling:

Ingredients

• 1 Organic free-range egg
• 50g Smoked salmon
• ½ Avocado
• 1 Large beefsteak tomato
• 1 Tbsp Apple cider vinegar

Method

• Preheat the oven to 180 degrees, cut the eggplant in to two (2) 1 inch slices and heat the olive oil in a griddle pan on a medium heat. To poach the egg, add the eggplant slices to the pan and cook for a few minutes on each side, then place in the oven for 15 minutes.

• While the eggplant is cooking through, prepare the remainder of the ingredients by slicing the avocado and tomato and bringing a pan of water to the boil. Add the apple cider vinegar to the boiling water and stir using big circular motions to make the water swirl, while the water is still swirling crack in the egg and cook to your liking (3-5 minutes for a runny egg).

• Remove the eggplant from the oven, transfer to a plate and layer the egg, smoked salmon, avocado and a slice or 2 of tomato on one half of the eggplant, top with the second half and serve with a handful of rocket leaves.

Top tip: Don’t limit yourself to breakfast and experiment with different filling combos. This also makes a mean steak sandwich with a grass-fed steak.