Bring a large saucepan of water to a boil over medium-high heat.

Using a slotted spoon, lower the eggs carefully into water one at a time.

Cook for 7 minutes, adjusting the heat to maintain a gentle boil.

While the eggs are cooking, put bread slices onto toast.

Once toasted, spread with avocado (¼ per slice). You may need to mash the avocado to get it to easily spread.

Remove egg and transfer to a bowl of ice water (water + a few ice cubes does the trick!) and chill for around 2 minutes.

Peel the egg. Slice into quarters. Add an egg per toast (four quarters per toast).

Season well with salt and pepper. Drizzle with pesto. Enjoy!