In a small saucepan, bring water to a gentle boil. Once boiling, carefully add the two eggs. Cook for about 6-7 minutes for that perfect jammy texture.

While the eggs are boiling, toast your slices of bread until they reach your desired level of crispiness.

As the bread toasts, cut the ripe avocado in half, remove the pit, and scoop the creamy flesh into a bowl. Mash it gently with a fork, and season with salt and pepper to taste.

If you're using store-bought pesto, skip this step! For homemade pesto, blend fresh basil, garlic, pine nuts, olive oil, and a pinch of salt until smooth.

After the eggs are ready, transfer them to a bowl of ice water for about 5 minutes for easy peeling. Once cool, tap them gently against a hard surface to crack the shell and peel away.

On each slice of toasted bread, spread a generous layer of mashed avocado, followed by a dollop of pesto. Cut your jammy eggs in half and place them on top. Sprinkle with red pepper flakes if desired.

This dish is best served immediately while everything is fresh.