Boil the eggs: Bring a small saucepan of water to a rolling boil. Gently lower the eggs into the water and cook for 6½ minutes for perfect jammy yolks. Immediately transfer the eggs to a bowl of ice water to stop the cooking, then peel and slice them in half.
Toast the sourdough slices until deeply golden and crispy
Halve and pit the avocado, then coarsely mash the flesh in a small bowl with a pinch of sea salt and black pepper and the cottage cheese.
Spread the mix over the avocado.
Place the jammy egg halves cut-side up on top, drizzle generously with hot honey, and finish with flaky sea salt.
1 servings