What I Had For Lunch

In the grand tradition of wildly original ideas that I bet you've never thought of before, I am blogging what I had for lunch.

Fresh organic local produce and crusty wholegrain slices
A superfood, lightly simmered, combined with a probiotically enhanced loaf
Artisan loaf combined with an alternatively sourced protein from a small scale provider
Fermented sourdough, free of GM ingredients or chemicals, lightly seasoned with affordable natural food sources
Cruelty free vegetarian protein source combined with a fermented product containing RSPCA-approved microbiota
Calcium-rich albumen combined with nutritious deutoplasm from a north Melbourne fauna under the order Galliformes combined with a a grain source containing numerous Lacto Bacilli and Saccharomyces Cerevisae 
not to mention
Soft-boiled egg with toast soldiers.

UPDATE! - And a chocolate eclair for dessert.