Prepare a bowl of ice-cold water. Bring a small saucepan of water to a rolling boil. Lower in the eggs and cook for 7 minutes. Lift out into the ice water bowl to stop them cooking, then peel and halve.

Meanwhile, toast the sesame seeds in a dry frying pan over a medium heat for 2–3 minutes, shaking the pan often, until golden and fragrant. Tip onto a plate so they stop cooking.

Halve, stone and scoop the avocados into a mixing bowl. Add the drained black beans, eggs, sesame seeds, peanuts, lime juice, soy sauce and sesame oil. Using a fork (or a pizza cutter works well), smash the ingredients until well combined and smooshed. Stir through the spring onions and chilli oil. Check for seasoning, adding more soy sauce if needed, or chilli oil if you like it hot.

Scoop the filling onto toast, dollop onto crunchy lettuce leaves, or simply eat straight from the bowl.Keeps in an airtight container in the fridge for up to 2 days.