Heat 1 tablespoon Baguio Canola Oil in a medium pan. Toast your slice of bread until golden and firm. Set aside.
In a small bowl, combine avocado, lemon, chili flakes, salt, and pepper. Add 1 teaspoon Baguio Canola Oil. Gently mash with the back of a fork. Spread the mixed avocado on top of your toast. Set aside.
Heat 1 tablespoon Baguio Canola Oil in a medium pan. Crack the egg. Cook until the white is opaque and the yolk has set, about 1 to 2 minutes. Sprinkle with salt and pepper as desired. Add on top of your toast.
Sprinkle the top of your toast with salt, pepper, and chili flakes. Serve!