Boil about 1 cup of water for every 100 g of eggs with a pinch of salt.

Gently lower the eggs into the water and cook for about 6 minutes for soft centres.

Transfer the eggs into cold water for 2–3 minutes to stop cooking, then peel.

Toast the bread until golden.

Mix avocado cubes with lemon juice, garlic, salt, and pepper, keeping the cubes intact.

Spread avocado mixture over toast and sprinkle mixed seeds evenly on top.

Slice peeled eggs in half and place on the avocado toast. Add chilli flakes if desired.