Halve the avocados, remove the stones, and scoop the flesh out neatly. Slice in fine parallel lines, then spread gently to make a fan. Coil gently to make a rose.
Put the eggs into a saucepan of cold water. Set over a moderate heat and bring to a high simmer. Cook for 3 minutes, then remove from the water and peel. Halve with a damp knife.
Toast the rye bread until crisp. Pour the oil into a skillet set over a high heat. From the garlic for 1 minute, then add the spinach and lemon zest, cooking until wilted.
Place the avocado rose on the toast, season with salt and pepper, then scatter with Korean chilli flakes. Make small piles of spinach, then arrange the eggs on top.