Halve the avocados, deseed and dice. Place diced avocado in a large mixing bowl; add the juice of the lime, grated ginger, sesame oil, fish oil and coriander. Season with salt and pepper. Mash until well combined.
In a simmering pot of hot water add enough vinegar to be able to taste, swirl spoon in the water to create a vortex, crack both eggs in the middle and cook for approximately 3 minutes. Once cooked, lift out of water and touch the centre to ensure they are done and not too hard.
On a griddle pan, toast the sourdough slices. Once toasted, place on serving plate, spoon avocado on top. Carefully place eggs on the avocado, garnish with walnuts, sesame seeds and chilli.
Serving Size 2