Place bacon strips in a cold skillet and heat over medium-high heat until crispy, approximately 6 to 8 minutes; drain on paper towels.

Toast the bread slices until golden brown and structurally firm.

In a small bowl, combine the avocado flesh, lemon juice, sea salt, and black pepper; mash with a fork to a chunky-smooth consistency.

In the same skillet used for the bacon, removing all but a thin film of fat, fry the eggs over medium heat until the whites are fully set but the yolks remain liquid.

Spread the avocado mash evenly across both slices of toast.

Layer two bacon strips onto each prepared toast slice.

Top each assembly with a fried egg and garnish with red pepper flakes.

Serve immediately at peak temperature.