In a pan, heat up your oil and then add the bread to the pan. Crisp up the bread on both sides. You may need to add more oil when you flip them over.
In a small bowl, mash up your avocado, egg, yogurt and salt and pepper to taste. Spread this mixture on top of your toasts. Break apart your burrata and drop pieces onto the toasts. Place the chilis on the toasts and sprinkle with chili pepper flakes.
Notes
This recipe serves two. If you want to save half the avocado egg salad for the next day, make sure you mix in some lemon or lime juice to keep it from turning brown. Store it in an airtight container in your fridge.