Make 2 servings of the coconut bread in a ramekin and slice into 4-5 even round muffins

Toast the bread lightly on the pan with olive oil

Fry the eggs in a cookie mold on the pan for a nice even shape, add some water and cover to steam the eggs. Alternatively you can oil a ramekin and microwave the egg in that.

For the Italian version season half the pork with salt, pepper, dried oregano and chilly flakes. For the Asian inspired one season with salt, Sichuan pepper, dried lemongrass and garlic powder

Use a cookie cutter to shape the pork patties and fry in olive oil or butter till cooked through. Also add cheddar cheese on the Asian inspired patty while frying and add some water to the hot pan and cover to steam it and melt the cheese.

Mix half the mayo with pesto and the other half with Sriracha and chopped spring onions to create our pesto mayo and Sriracha mayo

Assembled the Italian one by spreading the pesto mayo on the bread, then top with lettuce, tomatos, fresh Boncconcini, the pork patty, egg and cover

For the Asian inspired one spread the Sriracha mayo on both slices of bread, layer with lettice, the egg, the patty and cover.

Serve!