Sesame Avocado Toasts with Jammy Eggs and Wakame

Fill a medium saucepan 3/4 of the way with water and bring to a boil. Using a slotted spoon or spider, carefully lower the eggs into the water. Simmer over medium-high heat for exactly 6 1/2 minutes. Transfer using the slotted spoon to an ice bath (a bowl filled with cold water and ice). When the eggs are cool to the touch, cracked them on all sides on a hard flat surface, and carefully peel them in the water, rinsing off any shell shards. Set the cleaned eggs aside.

Meanwhile, in a medium mixing bowl, mash the avocado with the lemon juice, sesame oil and salt until coarsely combined.

Toast the bread, then divide the avocado mixture between the slices. Cut the jammy eggs in half lengthwise and nestle one on each piece. Crumble the wakame in your hands over the top so its a fine sprinkle. Garnish with a pinch of togarashi, if using.