Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly brush with olive oil.

In a large bowl, mash the chopped flesh of the 3 ripe avocados until smooth.

Add the juice of 1 lemon, 1 large egg, 50 g of grated hard cheese, and season with salt and black pepper. Mix well until combined into a thick, spreadable dough.

Divide the avocado mixture into 4-6 equal portions. Spread each portion on the prepared baking sheet into thin, round flatbread shapes, about 3-4 mm thick and 10-15 cm in diameter.

Brush the tops lightly with olive oil and bake in the preheated oven for 15-20 minutes until the edges are golden and crispy.

In a bowl, combine 100 g of grated hard cheese, 1 tablespoon of chopped fresh dill, 2 minced garlic cloves, 1 tablespoon of plain yogurt, and season with salt and black pepper. Mix well and set aside.

Bring a pot of water to a gentle simmer. Crack 2 eggs into the simmering water and poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and let them drain.

Remove the baked flatbreads from the oven and spread one creamy herb cheese mixture over half of them.

Top with fresh spinach leaves, sliced tomatoes, poached or boiled eggs, and slices of mozzarella cheese.

For the remaining flatbreads, spread the second creamy herb cheese mixture and layer with arugula, sliced tomatoes, and additional mozzarella if desired.

Optionally, return the assembled flatbreads to the oven for 2-3 minutes to melt the mozzarella.

Garnish with chopped spring onions and serve warm.