In a small bowl, place the onion slices. Pour over the vinegar. Season to taste with salt and pepper. Allow to sit to allow the onion to marinade. This also removes some of the bitterness and heat from the onions.
Meanwhile, divide the eggs, ham, cheese, bread, fruit, and cucumber pickles among four platters, boards, or dinner plates.
Divide the English pickle into four small dishes or ramekins. Place a ramekin and a pat of butter on each plate.
Divide the pickled onions among the four plates and serve immediately.
If packing for take-away, use divided trays and keep the wet ingredients separate from the dry. Wrap the bread well in plastic wrap. Chill until ready to serve.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1/4 the ingredients.