Start by toasting your bread slices until they are golden brown and crisp. You can use a toaster, a skillet with a little butter, or even a grill pan for nice char marks.

While the bread is toasting, cut your avocado in half, remove the pit, and scoop the flesh into a bowl. Add a small squeeze of lemon juice, a pinch of flaky salt, and black pepper. Mash it with a fork, leaving it slightly chunky for better texture.

In a non-stick skillet over medium heat, melt a small amount of butter or add a drizzle of olive oil. Crack the eggs into the pan and cook them to your liking. For a perfect runny yolk, cook for 2-3 minutes until the whites are set but the yolk is still liquid.

Spread the mashed avocado evenly over your toasted bread. Gently place a cooked egg on top of each slice.

Finish with a sprinkle of red pepper flakes, chopped chives, and another light pinch of flaky sea salt. Serve immediately.