Begin by bringing a medium pot of salted water to a rolling boil over high heat. Gently lower the large brown eggs into the water and allow them to cook for 7-10 minutes, depending on your preferred yolk consistency. Once cooked, transfer the eggs to an ice bath to halt cooking, then peel and chop them into small pieces.

In a mixing bowl, combine the chopped eggs with fat-free mozzarella, grated Parmesan, sriracha, and season with salt and pepper to taste. Mix thoroughly and refrigerate for about 10 minutes.

Heat a nonstick skillet over medium heat, then spray with olive oil. Shape the chilled egg mixture into two patties, gently placing them into the skillet. Cook for 2-3 minutes on each side until golden brown and crispy.

While the egg patties are cooking, slice the ripe avocado and scoop into a bowl. Mash with plain fat-free Greek yogurt, and season with salt and pepper until creamy.

Toast the avocado grain bread until golden brown and crispy.

Spread the avocado mixture on each slice of toast. Place the crispy egg patties on top and finish with a sprinkle of everything but the bagel seasoning and crushed red pepper.