1. Prepare Your Sourdough: Begin by toasting your two slices of sourdough bread. You can use a toaster, a toaster oven, or even a pan on the stovetop. Aim for a golden-brown color and a slightly crispy texture, as this will provide a sturdy base for your toppings and prevent sogginess.

2. Cook the Eggs: While your bread is toasting, heat a non-stick skillet over medium heat. Add 1 tablespoon of butter or olive oil. Once the butter is melted and shimmering (or oil is hot), crack your two eggs directly into the pan. You can cook them to your preferred doneness – scrambled, fried, or even a quick omelet. For scrambled eggs, stir gently until they are fluffy and just set. For fried eggs, cook until the whites are firm and the yolks are still a little runny, or fully cooked if you prefer. Season with salt and black pepper while cooking.

3. Mash the Avocado: As the eggs cook, halve your ripe avocado and remove the pit. Scoop the flesh into a small bowl. Using a fork, mash the avocado until it reaches your desired consistency – chunky or smooth. Season with a pinch of salt and pepper. If you like a little kick, now is the time to add a pinch of red pepper flakes.

4. Assemble the First Layer: Once your sourdough is perfectly toasted, spread the mashed avocado evenly over both slices. Ensure you get a good layer right to the edges.

5. Add the Eggs: Carefully place your cooked eggs on top of the avocado layer on each slice of sourdough. If you made scrambled eggs, divide them equally. If you fried your eggs, place one on each slice.

6. Optional Garnish and Serve: For an extra touch of freshness and flavor, sprinkle with fresh chives or cilantro, if using. Serve immediately while the toast is warm and the eggs are fresh. Enjoy your delicious and satisfying breakfast wrap!