Champagne breakfast

This is a breakfast influenced by the South African version of the English breakfast and by the continental too. Ideal to start off a long, sunny, lazy Sunday. Actually, it always tastes good.
Ingredients:
(breakfast for 2)

Yoghurt
Muesli
Buttered toast
Jam, marmolade
Eggs (2 per person, 3 for some)
Bacon (3 strips per person)
Freshly squeezed orange juice
Bottle of champagne or sparkling wine
Croissants (1 or 2 each)
Cream cheese (or cheese platter)
Grapefruit
(Optional: Tomatoes, can be green. Mushrooms, can be from a jar. Pork sausages)

Procedure:
All of the dishes should be served at the same time, prefferably on a sunny, sea-side terrace.
1. Fry the eggs in a decent amount of oil, next to the bacon. Make sure the white is well fried and the yolk is still soft so you can dip your bread or toast in it. Salt and pepper to taste.
2. Mix bottle of Champagne or sparkling wine with an equal amount of orange juice. Serve in a jug with nice glasses.
3. Serve yoghurt in dessert bowls with the mueseli seperate and optional)
4. Cut open grapefruit so it can be eaten with a spoon. Some like to sprinkle it with sugar. Sometimes a surprising but effective option to rid a grapefruit of its bitterness is to sprinkle it with a little salt.
5. Croissants can be served with the cheese and jams, and the toast seperately to go with the eggs.
6. Optionally, fry up some tomatoes, mushrooms or sausages to serve with the above.