Instructions

• Bring a small pot of water to a boil. Add the eggs, cover and continue to boil for six minutes (or longer, depending on how you like your eggs cooked).
• After six minutes, remove the eggs from the pot and run them under cold water until they are cool enough to handle and peel.
• Toast the bread and spread each slice with 2 tablespoons of the red pesto, then top with the sliced avocado and eggs.