Toast the bread until golden and crisp. (I air-fry mine at 180°C for 5 minutes.)

Make the harissa egg. Spoon a teaspoon of harissa paste into a small non-stick pan and swirl it into a circle. Place over medium heat. Once it starts sizzling, crack an egg into the centre. Cover with a lid and cook for 2–3 minutes, until the whites are set and the yolk is still runny. *The lid helps the top cook through without burning the bottom.*

Assemble. Spread cottage cheese over the toast, layer with sliced avocado, and top with the egg.

Finish with a drizzle of honey— don't skip it, this is what ties everything together. Scatter with chives if using.