Scoop out the avocado and mash lightly. Season with salt, pepper, and lemon juice to taste. Set aside.

Heat a medium cast iron skillet over medium-high heat. Add a drizzle of olive oil. Toast the sourdough bread on both sides until nicely browned, then remove and set aside.

In the same skillet, add a little more olive oil over medium heat. Add mushrooms with a pinch of salt and cook for 4–5 minutes until they release their moisture.

When mushrooms are almost done, add minced garlic and sauté until fragrant and garlic is golden. Season with salt to taste. Remove from heat and set aside.

Fill a medium pot with water and bring to a boil. Reduce heat to low to create a gentle simmer. Add a splash of vinegar to the water. Crack the egg into a small bowl, then gently slide it into the simmering water. Poach for 3 minutes for a runny yolk or 4 minutes for a jammy yolk. Remove carefully and drain on paper towels.

Plate the toasted bread, spread the mashed avocado evenly, top with garlic chili mushrooms, then place the poached egg on top. Drizzle with chili garlic sauce and finish with flaky salt. Serve immediately.