First make the sesame rayu sauce. In a heavy based pan, over a low heat, stirring frequently, sauté the scallion, ginger and garlic with a glug of olive oil, for 10 minutes, until softened and fragrant. If it begins to colour turn down the heat and add more oil.

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Add the sesame seeds, chilli flakes and the rest of the olive oil to the scallion mixture. Turn up the heat to low-medium, and gently heat the oil for 5 minutes until the chilli flakes have darkened in colour, and smell fragrant. The oil will start to quiver and bubble, but turn down the heat if it starts to spit (this is a gentle process).

Turn off the heat and add the sesame oil, liquid aminos, salt and optional extras of roughly chopped almond and orange zest.

Transfer to a large jar and leave to cool and infuse for at least two hours to deepen in colour.

While the sauce is infusing, make the eggs. Place the eggs in a saucepan, cover with water and bring to the boil. Once the eggs hit boiling, turn the heat down and simmer for 7 minutes. Drain the water off the eggs, and allow them to cool under cold running water for about a minute. Crack the egg against a hard surface and peel the shell away from the egg. 

Using a sharp knife, cut the eggs in half, lengthwise. Scoop the yolk out using in a spoon. Set the white aside for later and put the yolk, avocado, vinegar, chives, salt, pepper and mustard into a blender. Blitz for a minute or two until everything is silky smooth. Adjust seasoning to your taste — don’t be afraid to add more salt, pepper or vinegar, the avocado and egg can take it.

Using a teaspoon, fill each egg white half with velvety avocado, and place on a platter. Spoon rayu sauce over each egg, and sprinkle with chives.Serve as a a canapé, or enjoy for breakfast, lunch or a snack.