This bright and simple bed & breakfast style brunch is comprised of a fried egg and fresh mozzarella sliced perched atop a slice of non-buttered multi-grain toast, with a pickled carrot. On the side are a couple slices of organic uncured honey ham, warmed in a frying pan until lightly brown. The meal is completed with an arugula and roasted beet salad with a balsamic vinaigrette dressing, pickled onions and fresh blackberries.