Crack the eggs into a small bowl and whisk briefly to break up. Add salt and pepper to taste.

Heat the butter in a wok or frying pan until foaming. Add the rocket and cook, stirring, for about 30 seconds. Add the eggs and gently swirl around the surface of the wok or pan.

Cook mixture until golden brown underneath, but still slightly soft and runny on top. Meanwhile, divide the salad between 2 plates and sprinkle with the walnuts.

Using 2 wooden spoons, cut the omelette into 4 pieces and put on top of the salad. Top with Parmesan shavings and serve at once with the salsa verde

Preheat the grill. Put the eggs in a bowl and whisk until mixed. Add plenty of salt and pepper. Pour into a large, shallow dish, then dip the slices of bread in the egg mixture, coating it all over, and set aside for a few minutes to let the egg soak into the bread.

Meanwhile, grill the bacon for 1-2 minutes on each side until crisp. Transfer to a low oven to keep it warm.

Heat 1 tbsp of the olive oil in a frying pan until hot. Add the tomatoes and sprinkle with the sugar. Fry for 1-2 minutes on each side until caramelised. Sprinkle with the chilli oil and remove from the heat. Transfer to a plate and put into a very low oven to keep warm.

Wipe the frying pan clean with kitchen paper, add the butter and remaining oil and heat until hot. Add the egg-soaked bread, in 2 batches if necessary, and fry for 2 minutes on each side until crisp and golden.

Cut the French toast slices in half diagonally and put 2 triangles on each plate with 3 pieces of bacon on top. Spoon the tomatoes over the bacon, sprinkle with the basil and serve.

Preheat the oven to 190·C, 380·F, Gas 5. Put the egg yolks, cinnamon and half the sugar into a large bowl. Using an electric whisk, beat the mixture until pale and creamy. Add the mascarpone and whisk for a further minute until smooth.

Remove the beaters from the whisk and wash and dry them.

Put the egg whites into a large, clean bowl and whisk until stiff.

Add the remaining caster sugar and beat for a further 2 minutes until stiff and shiny.

Using a large metal spoon, fold 1 spoonful of the egg whites into the egg and mascarpone mixture then gently fold in the remaining egg whites.

Heat the butter in a 30cm diameter non-stick ovenproof frying pan until foaming.

Add the egg mixture and cook over a medium heat for 1 minute.

Dot the blueberries over the top, transfer to the preheated oven and bake for about 25 minutes until golden and just set. Serve with ice cream and maple syrup.