Optional: 12 gelatin sheets, tonic water (1L), a drop of blue food colouring
Preheat the oven to 400°F.
Boil a pan of water and gently place the eggs into the water to simmer for 9 minutes.
Remove the eggs and gently crack the shells evenly, trying not the break the membrane. (Do not remove any of the shell)
Boil enough water to cover the eggs add the teabags as you reduce to a simmer.
Add the eggs and cook for 2 hours.
Line two baking trays.
Lay out the bacon strips on one and the chicken breasts on the other. place into the oven and cook for 12-15 minutes, until the bacon is crisp and the chicken cooked then leave both the cool.
Dice the tomatoes finely.
Blitz the bread with the bacon in a food processor.
Tip the breadcrumbs out over a baking tray, drizzle with oil and season then bake for 5 minutes until crisp.
Toss the breadcrumb mixture with the diced tomatoes and scatter over a large plate.
Slice the avocado from the top, around the stone but just short of the bottom, then slice the other way to give four quarters held together at the bottom.
Grab the stone between your fingers and carefully pull away from the flesh.
Scoop out a little flesh from each quarter to make room for the egg.
Scatter the scooped flesh over the bread crumbs.
Tear up the chicken and do the same.
Arrange the eggs in the avocados and place them onto the breadcrumbs.
Whisk together the oil and the lemon juice with a little sea salt.
Drizzle over the dressing and serve.
OPTIONAL: Soak the gelatin sheets in cold water. Bring the tonic water to a simmer. Take off the heat, squeeze the liquid from the gelatin and add it to the tonic water with the blue colouring. Stir until the gelatin is completely dissolved. Line a baking tray with clingfilm and pour over the tonic water. Leave in the fridge to set for a few hours. Use the set jelly as a base to serve the crumbs and egg on.