Vegans can often find themselves in a pickle when it comes to brunch options. It’s certainly common to find a breakfast dish overladen with animal products, namely of the egg variety.

But enemies of animal products can now have their cake and eat it too (quite literally) thanks to the invention of a vegan-friendly egg. The creation comes courtesy of Melbourne cafe Matcha Mylkbar – an award-winning venue that prides itself on its plant-based menu.

Much like faux meat, the vegan eggs is an ingenious take on the original. Entirely plant-based, the eggs contain a yolk of sweet potato, coconut milk and linseed protein. It’s wobbly egg white surrounding is creating by agar agar, coloured with a combination of coconut and almond milk. To create a chicken egg shape, the vegan egg is set in a mould and warmed before eating with a sous vide. While the vegan egg doesn’t have quite the same texture as the original, the yolk still runs once cut.

Vegans will be delighted to note that vegan eggs aren’t the only plant-based offerings on the menu – there’s also mushroom bacon and almond mozzarella on which to nibble.