Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork and season with salt and black pepper to taste.

Toast the bread.

Preheat a non-stick skillet over medium-low heat, add half of the chili oil and red pepper flakes.

While the skillet is heating up, crack the eggs into a bowl and whisk them until well combined. Season with salt and black pepper.

Pour the whisked eggs into the hot skillet and let them cook, gently scramble the eggs in the skillet using a spatula. Continue to cook until the eggs are just set, about 1 - 2 minutes more. Remove the skillet from the heat.

Spread the mashed avocado onto the toasted bread slices.

Divide the scrambled eggs evenly over the avocado toast slices.

Drizzle the remaining chili oil over the eggs.

Serve the chili oil eggs with a glass of cold orange juice.