Above: The Lyttelton's eccentric egg dish. Left, cooking Ostrich egg and Quail's egg

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."

The world's most expensive bangers and mash

For diners looking to splash out £75 on one dish, sausage, mashed potato and gravy isn't usually the gastronomic delicacy that comes to mind. Until now.

London's L'Atelier de Joël Robuchon has given the pub classic a posh makeover, renaming it the rather less catchy ‘Ivre de généreux bordeaux, mousseline de pomme de terre avec truffe’.

Simple meals made opulent