Scoop out avocado and lightly mash. 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 bread on both sides until golden and crisp. Remove and set aside.

In the same pan, add 2 tablespoon butter. Once melted, add shrimp, season with kosher salt, and cook 3–4 minutes, flipping occasionally until opaque. Remove shrimp and set aside.

Wipe out the pan. Add 1 tablespoon fresh butter and melt over medium-low heat.

Mix flour with 1 teaspoon water to form a slurry. Add slurry to melted butter and stir continuously.

Pour in cream and cook for 1 minute, stirring constantly.

Add remaining water and stir to combine. Cook until sauce thickens slightly. Season with salt and pepper. Remove from heat and stir in chopped parsley.

Fill a medium pot with water and bring to a boil. Lower heat to a gentle simmer. Add a splash of vinegar and create a gentle vortex. Crack eggs into small bowls and gently slip into water. Poach for 3 minutes for runny yolks, or 4 minutes for jammy yolks. Remove with slotted spoon and drain on paper towels.

Spread mashed avocado evenly on toasted bread. Top with cooked shrimp. Spoon parsley cream sauce over shrimp.

Place poached eggs on top and finish with flaky salt and freshly ground black pepper. Serve immediately.