Eggs on toast with avo, feta, coriander, chilli and lime

Meanwhile, pop the bread in the toaster. When ready, spread with avocado and feta, then add a little lime juice.
While toast is toasting, cook four eggs as you like them. I poach them with my Decor egg poacher if I'm in a hurry, or in a pot of boiling water with a dash of vinegar for 2–3 minutes if I want café-quality eggs.
Spray a pan with olive oil and heat over medium to high heat. Add pepitas, then after a minute or so add cumin seeds and ground cumin if using, and a smattering of salt. Cook until browning.
Add an egg to each piece of toast then sprinkle with seeds, chilli flakes and coriander. Drizzle with a little olive oil if desired. Season to taste. Enjoy!