I just finished a tasty breakfast of eggs of Gadus morhua in a paste made with Brassica napus oil, Saccharum officinarum, Solanum tuberosum powder, Solanum lycopersicum paste, Capsicum anuum, and Dactylopius coccus (for color), on bread made with Triticum aestivum, Hordeum vulgare, Secale cereale, Saccharomyces cerevesiae, Glycine max, Carum carvi, Allium cepa and Zea mays, with a spread made from Bos taurus milk and cream and a fermentation product of Xanthomonas campestris, seasoned with Piper nigrum and Anethum graveolens and complemented with a few leaves of Lactuca sativa longifolia.
(That is, a cod roe sandwich with cream cheese and romaine lettuce on rye, seasoned with dill and black pepper.)
What a fun (and educational) project! This would make a great lab for an intro bio course.