Scrambled eggs with avocado and chili flakes

Cut the avocado in half, remove the pit and scoop the flesh from the skin. Mash the avocado in a small bowl until coarse. Mix in a pinch of sea salt and some lemon zest. Set this mixture aside and cut the chives into fine rings. Then crack the three eggs into a separate bowl and beat them well with a fork.

Place a skillet over low heat and melt a knob of butter in it. Pour the beaten eggs into the pan once the butter is foaming. Stir continuously and gently with a spatula across the bottom of the pan. Cook the eggs slowly until just set but still soft and slightly moist. Remove the pan from the heat immediately.

Spread the avocado puree on a plate. Scoop the warm scrambled eggs from the pan and place on top of the mashed avocado. Sprinkle the finely cut chives over the eggs and finish the dish with a pinch of chili flakes. Serve immediately.