The cost of eggs is soaring and there's a shortage reported on shop shelves.

From eggs benedict to shakshuka, eggs are a brunch-time staple, and whether it be boozy, bottomless or just when you happen to indulge in a late morning meal, brunch is huge.

But shoppers at major supermarkets are reportedly being faced with empty egg shelves and told to ration purchases. It's claimed to be down to an outbreak of avian flu - something The British Free Range Egg Producers Association warned about back in March - supply chain issues, and rising costs.

New data from the Consumer Prices Index (CPI) measure of inflation published by the Office for National Statistics show that in the past 12 months, the cost of eggs has risen by nearly a quarter (22.3%).

So, what should we be dishing up and ordering if eggs are hard to get hold of? And could brunch actually be better off without them?

Here are a few of the best brunch offerings that require no eggs, so your weekly brunch need not suffer during the shortage.

1. Overnight oats

You may have only heard about these from fitness fanatics and nutritionists, but they are actually a delicious, easy-to-prepare brunch option. Overnight oats need not be bland and boring; make a big batch the night before and fill a bowl with oats, yoghurt or kefir of your choice, chia seeds, fruit, nut butter or jam. Then dish it up the next morning and top it with seeds, sauces, and extra fresh fruit.

2. Pretty porridge

"For a luxurious and indulgent porridge that's a far cry from instant mixes, try topping your slowly-simmered oats with a splash of double cream, some dark brown sugar and a pinch of nutmeg - it's a gloriously rich brunching option that'll keep you going all day," says food writer (studentcuisineforthegloomyteen.com) and guest on BBC Radio 4's Kitchen Cabinet, Fliss Freeborn, who is currently working on her first cookbook.

3. French toast

Yes, eggs do seem like a vital ingredient in French toast, but did you know you can use nut milk as an alternative?

"For a vegan take on French toast, fry your bread slices lightly in vegan butter, then sprinkle over a mix of sugar and cinnamon in the pan so that the edges caramelise slightly. Top with sweetened vegan cream cheese, strawberries and maple syrup and some more cinnamon for luck," says Freeborn.

4. Yoghurt parfaits

Why not get decorative with glass jars and lush fruit and yoghurt?

"Layer your favourite yoghurt - I like the strained extra creamy Greek stuff - with some chopped mango mixed with a pinch of ground cardamom and if you're feeling it, a small grinding of black pepper. Add some ready-made tropical granola for crunch, and if you have it, extra flaked toasted coconut. Depending on how ripe the mango is, you may not need to add any extra sweetness, but if you do, a drizzle of honey goes a long way," Freeborn says.

5. Smoothie bowls

"Smoothie bowls are all about presentation, and the best ones are pretty maximalist - I love using frozen raspberries on top as well as in the mix for extra bite and coldness, plus chopped toasted nuts, a swirl of yoghurt and a sprinkle of cinnamon," says Freeborn.

"It's even better if you do an insta-worthy peanut butter or chocolate crackle top, which breaks like a creme bruleeto reveal the brightly coloured smoothie underneath. And use frozen bananas for a glorious thickness that fresh ones just can't replicate."

6. Baps and rolls

But, brunch doesn't have to be sweet. The old classics are always great.

"If you're serving a meat-eating crowd, cooking off sausages, bacon, and black pudding, then letting everyone do a DIY assembly in the middle of the table is a great idea. Wholegrain mustard is always a winner here but caramelised red onion chutney works well too," sats Freeborn.

"And everyone needs some carb-on-carb action now and again so if you're vegan or vegetarian, try getting hold of some potato scones or Irish soda farls and frying them in butter or olive oil to go in your bap alongside the usual suspects of grilled cherry tomatoes and fried mushrooms. Soy sauce will give an extra umami boost to your shrooms, and I always love a bit of fresh thyme in there too. I'll let you be the judge on whether this should require ketchup or brown sauce, but the roll should always be served warm in my books."