Place the eggs in a saucepan and cover with water. Bring to a simmer over medium high heat. Once the water starts to simmer, cook for 6 minutes. Drain well and fill the saucepan with cold tap water. Let the eggs sit until you are ready to peel them.
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.
Drain the water from the eggs, carefully peel the shells, and slice the eggs (use an egg slicer or you may need to wipe the knife blade after a couple slices or run under hot water to prevent from tearing the eggs apart).
Place the eggs over the avocado toast, drizzle the eggs with a little oil and season with salt and pepper, serve with sliced chicken sausage and strawberries.