From bottom to top:
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Lightly toasted chałka (in Poland traditionally eaten more as a sweet option with butter and honey or jam) – if I had more space and time, ideally I’d brown it in butter
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Arugula with an à la vinaigrette (rapeseed oil, truffle olive oil, lemon juice, honey and wholegrain mustard, salt and pepper)
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Guacamole (avocado, cherry tomatoes, lemon juice, salt and pepper)
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Sunny side up eggs sprinkled with Polish aged hard cheese Bursztyn (Bursztyn means Amber, it's similar to Gruyère) cheese and bacon bits
by Zajc3w