Step 1Heat a small non-stick frying pan over medium heat. Lightly toast the pepitas and sesame seeds for 1–2 minutes. Remove from heat and set aside.
Step 2Preheat grill or sandwich press. Spray sweet potato with oil and season with pepper. Grill slices for 4–5 minutes on each side, or until golden and cooked through. Or cook in a sandwich press for 4–5 minutes until golden.
Step 3Meanwhile, place peas and beans in a heatproof bowl and cover with boiling water. Leave for 2 minutes. Drain; return to the bowl. Mash with a potato masher or stick mixer. Cool, mix through ricotta and mint, and season.
Step 4Break eggs into small pan of water with a rolling boil. Poach eggs for 1–2 minutes (for runny yolks), or until cooked to your liking. Remove eggs from pan with a slotted spoon.
Step 5Place 2 slices of the sweet potato toast onto each serving plate. Top each of the plates with spinach, ricotta and pea mash, avocado, ham, cucumber ribbons and a poached egg. Scatter with toasted seeds and season with cracked black pepper.