Place eggs in boiling water and simmer gently for about 4-5 minutes, remove from water and rinse with cold water, peel carefully, season with salt and pepper.
Peel and pit the avocado and cut into small cubes. Quarter the tomato and dice it as well. Season both with lemon juice, chive rings and a little olive oil, salt and pepper.
Pluck or cut the ham into small strips.
Divide the avocado-tomato mixture among four glasses, arrange the ham on top, place the egg on top, drizzle with olive oil and garnish with fresh garden cress.
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