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Gently boil the eggs for 6-7 minutes
Transfer eggs to an ice bath for 5 minutes before carefully peeling
Mix all the marinade ingredients together (soy sauce, water, mirin, rice wine vinegar, lime zest and juice, yuzu, sesame oil, ginger, and minced garlic)
Place the peeled eggs in the marinade and refrigerate for 8 hours or overnight
Cook the tomato paste, gochujang, chilli flakes, and garlic in olive oil for 1-2 minutes
Add salt and honey to the mixture and cook down until reduced by half and rich in colour
Let the tomato chilli mixture cool before whipping it into the butter
Toast the sourdough bread using the Breville EyeQ toaster
Spread the tomato chilli butter on the toast
Top with sliced avocado, marinated jammy eggs, chives, and black sesame seeds