In a large saucepan, bring water to a boil. Drop each egg slowly, one at a time, using a big spoon or ladle.

Cook over medium-low heat for 6 minutes.

Transfer eggs to a bowl of ice water and chill for a couple of minutes.

Crack, peel and serve.

Use a large, 20-inch, wood board. Arrange 3 small bowls in a triangular shape; one for the pomegranate, one for feta or goat cheese, and one for the avocado mash.

Place the toasted sourdough first - (or keep it fresh so guest toast to their liking). Place the eggs on the opposite side of the board, and the bacon next to them.

Now, place the lox around one of the bowls and the cucumber ribbons on the side of another bowl, covering just about half. Fill in the space between the bowls with figs (or strawberries).

Decorate one side with lemon slices and the other with the radishes.

Fill remaining holes with the tomatoes, dill and blackberries, trying to break up similar colors.

Place the garnished on small plates around the bowl, and remaining bread slices in a basket.

First, toast the sourdough to your liking. Drizzle some olive oil and place 1/2 an avocado on top. Mash and spread into the bread using a fork, keeping it as chunky as possible.

Sprinkle salt and pepper and squeeze a bit of lime on top.

Follow steps 1 and 2, top with sliced figs.

Follow steps 1 and 2, top with lox and cucumber ribbon. Garnish with dill and capers.

Follow steps 1 and 2, top with feta or goat cheese, and pomegranate arils. Garnish with chives.

Follow steps 1 and 2, top with radishes and cucumber ribbons.

Follow steps 1 and 2, top with jammy eggs, onions, bacon and chives (my favorite!)

Note: if you prefer to make the avo mash ahead of time, mash the avocados in a bowl, leaving some chunks. Squeeze the lime, and add salt and pepper to taste. It will start browning after 20-30 minutes, so keep that in mind!