In a small saucepan, melt the butter over low heat.

Add the chili flakes, smoked paprika, and garlic powder to the butter; stir for 2 minutes until fragrant and remove from heat.

In a small bowl, mash the avocado with lemon juice, salt, and pepper.

Toast the sourdough slices until golden brown.

In a non-stick skillet over medium heat, fry the eggs to desired doneness.

Spread the mashed avocado evenly over the toasted bread.

Place one fried egg on each toast slice.

Drizzle the warm spicy chili butter over the eggs and avocado.

Serve immediately, garnished with additional herbs if desired.