Bring a saucepan to a boil over medium-high heat. Once boiling, add the eggs and cook for 6 minutes. Drain well and fill the saucepan with tap water. Let the eggs sit in the water until you are ready to peel them.
For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
Toast the bread.
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. Spread the avocado onto the bread.
Drain the water from the eggs and carefully peel the shells off the eggs (the yolk will be runny, be careful not to puncture the egg).
Place the eggs over the avocado toast and cut in half, drizzle with a little oil and season with salt, pepper, and red pepper flakes (if using). Serve immediately with sliced chicken sausage and strawberries.