2 eggs

½ bunch arugula

2 cloves of pepper

50 g feta cheese

2 tablespoons of pomegranate seeds

10 black olives

quarter avocado

5-6 slices of dried orange

1 handful of walnuts

1 teaspoon of blue poppy

1 teaspoon of nutmeg

1 teaspoon sesame

1 teaspoon olive oil

1 tablespoon of tahini

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• Put 2 eggs at room temperature into boiling water and cook for 8 minutes. • Meanwhile, cut the half arugula into two or three pieces randomly and add them to the bowl. • Chop 2 hairs of pepper finely and 50 g of white cheese into cubes and add to the arugula. • Then add 2 tablespoons of pomegranate and 10 black olives to the bowl. • Cut a quarter of an avocado into thin slices and place it on the edge of the bowl. • Take 5-6 slices of dried orange and 1 handful of walnuts and add them. • Then add 1 teaspoon each of blue poppy, black cumin and sesame. • Peel and quarter the boiled eggs and place them in the middle of the bowl. • Finally, when you pour 1 teaspoon of olive oil and 1 tablespoon of tahini all over the bowl, your delicious breakfast bowl is ready and overlooked.

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