Bring a pot of water to a rolling boil, then gently add the eggs and set a timer for 6 to 7 minutes. Six minutes gives a runny yolk, while seven minutes firms it up slightly. Transfer immediately to an ice bath when time is up to stop cooking and cool down fast.

While eggs cool, slice the cucumbers into thin rounds and halve the cherry tomatoes. Slice the avocado last so it doesn't brown. Slice lengthwise around the pit, twist to separate, scoop out with a spoon, and slice on a cutting board for the cleanest presentation.

Use a white plate for maximum color impact. Arrange everything in small piles or clusters: cooled peeled eggs in the center, cucumber slices in a neat group, tomato halves, feta cubes, and olives around them.

Drizzle olive oil over the entire plate, then sprinkle chili flakes generously across the eggs and vegetables. Finish with a pinch of sea salt and fresh cracked black pepper to taste. Adjust seasonings as needed.