Boil water in a pot. Add the eggs. Once boiling, reduce heat and simmer for 10–12 minutes. Then transfer eggs to an ice bath to cool.

Peel and chop the eggs into small pieces.

In a mixing bowl, combine the chopped eggs, avocado, cottage cheese, Dijon mustard, and a pinch of salt.

Mash and mix everything together until the avocado is smooth and well incorporated, leaving the eggs slightly chunky for texture.

Toast your bread to your preferred crispness.

Spoon the egg-avocado mixture generously over the toast.

Top with everything bagel seasoning and chili flakes, to taste.

Finish with a light drizzle of honey for a sweet contrast.