Boil fridge-cold eggs for 7 minutes then plunge into icy water. Peel and cut in half.
Heat a pan, add a little oil or cooking spray and add the grated mozzarella in 4 small sections. Top with the gooey egg (yolk side down).
Once the mozzarella is golden and crispy, remove from the pan.
Add avocado on toasted sourdough and top with the eggs. Finish with chives and chilli oil.
