In a bowl, mash the avocado with a fork until smooth. Mix in the cumin, cilantro and lime. Season with salt and pepper to taste.
Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. Toast the bread and spread the avocado mixture on top. Sprinkle with red pepper flakes if desired.
Preheat a non-stick pan over low-medium heat with oil. Crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the whites of the eggs are firm and no longer runny (about 3-4 minutes). If preferred over easy, flip the eggs using a spatula and cook for 30 seconds longer.
Serve the eggs with avocado toast, sliced chicken sausage, and plums.