1 ripe large avocado
Juice of ½ a lemon
12 sundried tomatoes
16 black olives, stoned
8 radishes washed and trimmed
½ tbsp. white wine vinegar
4 British blue eggs
4 large flatbreads
Feta cheese crumbled - optional
Fresh rocket leaves
Olive oil for drizzling, plus a squeeze of lemon juice
Sea salt and black pepper
1. Halve, stone, peel and finely slice the avocado. Put into a bowl and sprinkle with sea salt, squeeze half a lemon and set aside. Halve the sundried tomatoes and olives, then thinly slice the radishes and place them in a bowl and keep to one side.
2. Meanwhile bring a pan of water to the boil, add a good pinch of salt and a good dash of white wine vinegar. Swirl the water around, crack the egg into the boiling water one at a time for just a few minutes till just set and then gently remove the egg with a large slotted stainless-steel spoon and set aside on a plate.
3. Griddle the flatbreads by heating a heavy based frying pan on quite a high heat and turn the flatbreads when they look brown and crispy.
4. Lay each flatbread out and assemble. Drizzle each with olive oil, and then spread a generous amount of hummus on each. If you are using feta cheese, crumble some onto each bread. Next add the avocado and sundried tomatoes followed by the olives and then the radishes. Gently place one egg at a time on each flatbread being careful not to break it. Top each bread with some rocket leaves and then drizzle with olive oil and a pinch of chilli flakes.
Recipe courtesy of Rachel Green for Fairburn’s Eggs