1. Bring a small pot of water to a gentle simmer. Carefully add the eggs and cook for exactly 6 minutes for that perfect jammy yolk—soft but not runny.
2. While the eggs are cooking, toast your bread slices until golden and crisp. I like to use a cast-iron skillet or a toaster, depending on how much time I have.
3. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture. Stir in a pinch of salt, pepper, and if you like, a squeeze of lemon juice to keep it fresh and vibrant.
4. Once the eggs are done, transfer them to a bowl of cold water to stop cooking and make peeling easier. Carefully peel the eggs and slice them in half.
5. Spread a generous layer of mashed avocado on each toast slice.
6. Top each toast with a tablespoon of pesto, spreading it evenly over the avocado.
7. Place the jammy egg halves on top of the pesto, yolk side up for maximum ooze effect.
8. Drizzle a teaspoon of olive oil over each toast, and finish with salt, pepper, and a pinch of red pepper flakes if you’re feeling adventurous.

One mom hack I picked up during those crazy school mornings: I pre-toast the bread and keep the avocado mashed (with lemon juice) in the fridge. When the eggs are done, it’s a quick assembly, and the kids are none the wiser about how rushed it was.