Smashed Jammy Eggs on Toast

For the jammy eggs: Bring a saucepan of water to a boil with 1 tablespoon of salt. Carefully drop room temperature eggs into the boiling water using a spoon. Set a timer for 6 1/2 minutes. Immediately transfer the cooked eggs to an ice bath or run them under cold water to stop the cooking process. Peel the eggs when cool. To assemble the toast: Toast a slice of whole wheat bread. Smash avocado onto the toast. Top with the peeled and smashed jammy eggs. Drizzle with za’atar chili crunch and honey, then sprinkle with extra za’atar.