Heat a non-stick griddle pan over medium-high heat. Toss asparagus with oil and season with salt and pepper. Grill for 5 minutes, turning, until charred and tender.  

Place eggs in a saucepan of cold water and bring to a rolling boil. Continue to simmer for 5  minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.

Spread toast with cottage cheese and top with asparagus and eggs. Scatter over dukkah and season with salt and pepper to serve.