To make cured egg yolks (if not using a dehydrator): Add salt to a baking sheet, then make wells to hold the egg yolks. Completely cover the egg yolks with salt. Cover with a reusable wrap and place in the fridge for 5 days until the yolk is firm.
To assemble the toast: Toast sourdough bread. Mash avocado and spread it over the toast. Top with a sprinkle of salt, pepper, red pepper flakes, and a drizzle of Sriracha. Shave the cured egg yolks over the avocado toast. Serve immediately.
