Directions
Toast the whole wheat bread until crisp and golden. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add the lemon juice, salt, black pepper, and red pepper flakes. Mash until mostly smooth. Heat the olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolks reach the desired doneness. Spread the avocado mixture over the toast. Place one egg on each slice and sprinkle with the chopped parsley.