Eggs on Toast

Preheat the oven to 180°C (170ºC fan). Butter a loaf pan and line the pan with parchment paper, letting it hang over two sides.

In a bowl, whisk together the flour, mixed seeds and baking powder.

In a separate bowl, cream the butter sugar and zest together using an electric mixer. Then add the eggs and beat until smooth. Alternately stir in the dry ingredients and lemon juice followed by the milk. Finally, spoon the batter into the prepared pan.

Bake for 1 hour or until a clean toothpick comes out of the cake’s centre. Let it cool completely on a wire rack before unmoulding.

In the bowl combine the egg whites, sugar, and salt.

Place a saucepan with a few inches of water on the stove and bring it to a gentle simmer. Then, place the mixer bowl over the saucepan, ensuring the water doesn’t touch the bottom. Gently stir the mixture continuously for about 4 minutes until the egg whites are warm and the sugar has dissolved. You can test this by dipping a finger into the mixture and rubbing it between your fingers; it should be grain-free and warm.

Beat the meringue on medium-low speed until foamy, about 2 minutes. Gradually increase the speed and beat until stiff peaks form that droop slightly when lifted, and the bowl’s bottom and sides are no longer warm, about 4 minutes. Add the vanilla extract and beat briefly to combine.

Slice the lemon loaf, then spread Swiss meringue over it in an egg shape. Create a small well in the centre and spoon in lemon curd to make a yolk.

Finally, toast the edges of the 'egg whites' with a blowtorch for a touch of realism.