Place a non-stick frying pan over medium-low heat. Crack the eggs into the pan, season with salt and pepper and cover. Cook until the whites are cooked through and yolk is still runny.
Meanwhile, mash half of the avocado with a fork. Season with salt. Spread half of the avocado mash onto each slice of toast. Then, place the eggs on top of each slice of toast. Drizzle each egg with Sriracha to taste. Serve.