For the base: crush the avocados in a bowl with a fork. Fold in lime juice, kosher salt, freshly ground black pepper, and red pepper flakes. Make sure the mixture still remains chunky.
For the basic *itch: Brush the sourdough bread with olive oil and toast under the boiler. Spread the avocado base onto the toast.
For the soft boil: Bring a saucepan of water to a boil. Carefully add the eggs to the water one at a time, using a slotted spoon. Cook the eggs for 6-6½ minutes. Transfer the eggs to an ice bath and allow to chill for 2-4 minutes.
Gently crack the eggs all over and peel. Brush the sourdough bread with olive oil and toast under the boiler. Spread the avocado base onto the toast.
Cut the eggs in halve and gently place over the avocado toast. Season the eggs with freshly ground black pepper, salt, and a sprinkle of red pepper flakes.
For the Southwestern: Brush the sourdough bread with olive oil and toast under the boiler. Spread the avocado base onto the toast. Top with sliced radishes, cilantro leaves, pickled red onions, and cotija cheese. Drizzle on top the chipotle mayo.