Prep the avocado: halve the avocado, remove the pit and scoop the flesh into a bowl. Add the lemon juice and a pinch of flaky sea salt. Mash with a fork until mostly smooth but with a few small chunks remaining — this keeps the texture lively and prevents the paste from becoming too gluey. The lemon brightens the flavor and slows oxidation so the avocado stays green.

Prep the bread and garlic (optional): Toast the sourdough slices to your desired darkness — a medium-dark toast gives a sturdy, crunchy base that contrasts with the soft avocado and eggs. If you like a hint of garlic, rub the warm toast with a halved garlic clove immediately after toasting; the residual heat extracts gentle garlic oils without overpowering the dish.

Make the lemon-chili oil: In a small bowl combine the olive oil and red pepper flakes. Let them sit while you cook the eggs so the chili blooms in the oil and infuses it with gentle heat and aroma. Blooming spices in fat releases essential oils and makes the chili flavor more rounded.

Whisk the eggs lightly: Crack the eggs into a small bowl and whisk just until the whites and yolks are combined and slightly frothy. Light whisking incorporates air for tender, custardy eggs. Season sparingly with a small pinch of salt now — adding salt too early can make the eggs watery, but a little helps with seasoning during cooking.

Cook soft-scrambled eggs over gentle heat: Place a nonstick or well-seasoned skillet over low-medium heat. Add the butter and let it melt until foamy (but not brown). Pour in the whisked eggs and let them sit undisturbed for 8–10 seconds to set at the edges. Stir slowly and gently with a silicone spatula, scraping the bottom frequently — cooking low and slow yields glossy curds and prevents rubbery eggs. Remove from the heat when the eggs are slightly wetter than you want; residual heat will finish them to perfect creaminess.

Assemble the toast: Spread half of the smashed avocado on each toasted slice, leaving a small border to keep the toast from getting soggy. Gently mound the soft-scrambled eggs on top of the avocado.

Finish and season: Drizzle the lemon-chili oil over both toasts for brightness and heat. Scatter a pinch of flaky sea salt and freshly ground black pepper over the eggs — the salt flakes add a pleasant crunch and amplify the flavors. If you like, add a squeeze of extra lemon juice for more brightness.

Serve immediately: Avocado and soft-scrambled eggs are best warm and fresh. Serve at once to enjoy the contrast between crisp toast and creamy egg and avocado.