Toast the bagel

• Slice the bagel in half and toast until golden and crisp.

Make the avocado rose

• Halve, pit and peel the avocado, then slice it thinly.
• Fan the slices out and curl them into a rose shape on the plate.

Cook the scromelette

• Beat the eggs with salt and pepper.
• Melt the butter in a frying pan over low heat and pour in the eggs.
• Stir gently until softly scrambled but still creamy, then fold into a soft omelette.

Assemble the plate

• Spread cream cheese on the toasted bagel halves.
• Place the scromelette and avocado rose on the plate.
• Scatter chives over the eggs and bagel.

Add the fruit

• Arrange the strawberries, peach slices and raspberries around the plate.