Toast the sliced bread.

In a saucepan filled with water, crack eggs into lightly boiling water. Cook 4-6 minutes until poached (alternatively leave shell on and boil eggs for 6 minutes for hard boiled). Remove eggs and drain on paper towels (for poached) or let cool slightly before peeling for hard boiled.

Top bread with a slather of tahini, a drizzle of balsamic vinegar, the greens and finally the cooked eggs.