1 wholemeal flatbread – I used a beautiful house-made soy, linseed and pumpkin flatbread from my favourite market stall, but any wholemeal flatbread is fine
Juice of one freshly squeezed lime
1 ripe avocado
1 organic free-range egg
Snow pea shoots
Extra virgin olive oil
Preheat grill to 390F (200C)
Brush flatbread with a little olive oil, season with salt and pop under the grill to crisp up. Remove from oven.
Scoop out the flesh of the avocado and spread onto the flatbread – I used a fork to mash the avocado roughly as I like a few bigger chunks of avocado here and there.
In a frypan heat a little olive oil over medium heat. Crack the egg into the pan and cook to your liking.
Using a spatula, place the cooked egg on top of the avocado flatbread. Squeeze over the juice of a fresh lime, season with salt, sprinkle over some pink peppercorns and finish with a pile of crisp snow pea shoots.
For something a little more filling try adding some slices of smoked salmon, a crumbling of feta or some slow-roasted cherry tomatoes.