First Step: PREPARE THE PESTO

1. Blend the Pesto: In a food processor or blender, combine the fresh basil leaves, pine nuts, garlic, olive oil, Parmesan, and lemon juice. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add more olive oil until you reach your desired consistency.
2. Season: Taste the pesto and season with salt and pepper. Adjust the flavors to your liking—more lemon juice for acidity, more Parmesan for saltiness, or extra garlic for a bolder flavor.
3. Set Aside: Once the pesto is ready, set it aside in a bowl. You can make this ahead of time and store it in the fridge for a few days.

Second Step: COOK THE JAMMY EGGS

1. Boil the Eggs: Bring a small pot of water to a boil. Once boiling, carefully add the eggs using a spoon. Reduce the heat to a simmer and cook for 6-7 minutes for a soft, jammy yolk. If you prefer a firmer yolk, cook for an additional 1-2 minutes.
2. Cool and Peel: Once the eggs are done, transfer them to a bowl of ice water or run them under cold water to stop the cooking process. Let them cool for a minute or two, then gently tap them on the counter to crack the shells and peel them carefully. The yolk should be beautifully runny, but not too liquid.

Third Step: TOAST THE BREAD

1. Toast the Bread: While the eggs are cooking, drizzle a little olive oil on the bread slices and toast them in a pan or under the broiler until golden brown and crispy. The olive oil will add extra flavor and crispiness to the bread.
2. Prep the Avocado: While the bread is toasting, slice the ripe avocado in half, remove the pit, and scoop the flesh out into a bowl. Mash the avocado with a fork, adding a pinch of salt and pepper to taste. For extra flavor, you can add a squeeze of lemon juice or a drizzle of olive oil.

Fourth Step: ASSEMBLE THE TOAST

1. Spread the Avocado: Once the bread is toasted, spread the mashed avocado evenly on each slice, pressing it down gently to create a smooth layer.
2. Add the Pesto: Spoon a generous dollop of pesto on top of the avocado, spreading it out slightly. The pesto will add a wonderful depth of flavor with its fresh basil and garlic notes.
3. Top with the Jammy Egg: Slice the peeled jammy eggs in half and place them on top of the pesto. The runny yolk should spill out slightly, adding a rich, golden hue to the toast.
4. Garnish: If desired, sprinkle some chili flakes for a little heat, and add fresh herbs like basil or parsley for a burst of color. For extra indulgence, crumble some feta or goat cheese over the top.

Final Step: SERVE AND ENJOY

1. Slice and Serve: Carefully slice the toast into halves or quarters, depending on how you prefer to serve it. The jammy egg yolk should still be slightly runny, creating a beautiful contrast against the creamy avocado and pesto.
2. Pairing Suggestions: Serve the toast with a side of fresh fruit or a light salad to complete the meal. For an extra boost of protein, you can pair it with a smoothie or a cup of yogurt.