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1
To soft boil the eggs, bring a few inches water to boil in a deep saucepan over high heat. Once the water has reached a rapid simmer, lower the heat to medium-high and slowly lower the eggs into the water using a spoon, one at a time.
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2
Cook 6 minutes for a very runny yolk (cook one more minute if you're wanting a more set yolk).
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3
Remove the egg, carefully, with a slotted spoon and place directly into an ice bath (a large bowl filled with cold water and ice). Allow to set in the ice bath for 2 minutes to stop cooking.
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4
To remove the peel, gently tap the bottom, flat end of the egg with a spoon, then carefully slide the spoon around the egg, in between the out layer of the egg and the inside of the peel to remove the entire peel.
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5
Toast a thick slice of whole wheat bread until well-toasted, then set aside.
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6
In a small bowl, mash an avocado until it's mostly pureed, then spread it evenly over the top of the slice of toast. Sprinkle the avocado spread with a little sea salt and ground black pepper.
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7
Place the soft-boiled egg over the avocado spread and gently slice open, spreading to cover the entire toast. Sprinkle with the shredded white cheese and some black sesame seeds.
