Place the eggs in a small saucepan, cover with cold water by about one inch, and bring to a rolling boil over medium-high heat.

Turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 9 to 10 minutes to reach a firm yolk consistency.

Transfer the boiled eggs into an ice water bath for 5 minutes until fully chilled, then peel the shells cleanly under cool running water.

Brush the sourdough slices lightly with olive oil and toast in a dry skillet over medium heat until golden brown and crisp on both sides.

In a small bowl, coarsely mash the avocado with lemon juice, fine sea salt, and black pepper using a fork.

Spread half of the mayonnaise directly onto each warm toast slice, then spread the mashed avocado evenly across the surface.

Hold a microplane or fine zester directly over the toast and carefully grate one chilled egg over each slice, allowing it to fall in an airy, fluffy mound.

Finish the toast by sprinkling crushed red pepper flakes, cracked black pepper, and a pinch of flaky salt over the grated egg, then serve immediately.