Method

Start with the avocado and bacon: gently remove the stone, peel the avocado and cut it into thin slices, then sear the bacon on a very hot griddle until crispy. Pour a little extra-virgin olive oil into a non-stick frying pan and cook the eggs until they have reached the desired consistency, salting them lightly. Place the piadina in another non-stick pan, or a smooth griddle, heat it until soft, and then fill it with the stracciatella in the centre, then the egg and bacon, finishing with the thin slices of avocado. Once filled, close the side flaps of the piadina, sprinkle with chopped parsley, and decorate with violets.