Preheat the oven to 180 degrees celsius. On a baking tray, roast the almonds, sesame seeds, coriander seeds and ground cumin for 5 minutes or until golden brown and fragrant. Once roasted, remove the baking tray from the oven and allow to cool.
Meanwhile, toast the rye sourdough bread, and boil the eggs in boiling water for approximately 6 minutes. Once cooked, remove the egg's shell and thinly slice.
Add the roasted almonds, sesame seeds, coriander seeds and ground cumin, peppercorns, sea salt flakes and chilli flakes to a blender or food processor and pulse until coarsely chopped.
To serve, place the sliced avocado on the toast, topped with the sliced egg, a sprinkle of Almond Dukkah and squeeze of lemon juice.