1. Steam the Bao buns in a bamboo steamer or a pot with a steamer insert for 10 minutes until they fluff up. Remove and let cool.
2. While the buns are steaming, whisk the eggs with salt, pepper, and the green onions. Using a non-stick pan, cook the eggs on low heat for 1-2 minutes letting the eggs set. Flip the eggs with a rubber spatula and cook another 20 seconds until done. Remove from the pan and cut into rounds. (I used a small single egg pan to make mine in four batches.)

To assemble:

Fold the rounded egg over and place inside the Bao bun. Top the egg with avocado slices and bean sprouts. Drizzle the sriracha sauce on top and a sprinkle of sesame seeds. Serve immediately.