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.
