Recipes for recovery: Eggy rye bread with fruits of the forest, honey and banana

I hated rye bread, tasteless, cardboardy and nowhere near as edible as a trusty French baguette. Smug colleagues on diets looked out at me over their sardine topped slices at lunch, chomping through that and nothing else. I knew they were pained on the inside. The stuff out of a packet that keeps for months is even worse, possibly made by aliens. So why on earth would I encourage you to make this dish?

When you drench it in egg and warm it through, rye bread transmogrifies into something magical. It becomes soft and comforting and as the seeds pop and crunch in the mouth like miniature fireworks bonbons from Weasleys' Wizard Wheezes, your spirits are suddenly wingardium leviosa-ed higher... But enough of this Harry Potter lark! Rye bread, as we all know, is also incredibly healthy and coupled with egg, makes for an energy rich breakfast.

It took just a few minutes to pick breakfast from the sun-filled garden this morning. Take advantage of the fresh, local fruit available at this time of year, chuck in a cheeky banana why don't you - that's plenty of your five a day. This dish is for a sweet tooth that loves vitamins but if you're after something more savory you could add chives, ham, smoked salmon, watercress and well, just about anything that would go in an omelette.

• 2 slices of seeded or plain fresh rye bread
• A handful of mixed berries
• 1 fair trade banana
• 1 large egg
• Rapeseed oil
• Honey

In a frying pan on a high heat, warm up the rapeseed oil. Break up the egg with a fork in a flat bottomed bowl and soak both sides of the rye bread in it. Add salt and pepper (optional). Fry both sides for a couple of minutes until golden brown. Cover with berries and sliced banana, then a dribble of honey.