Preheat your oven to 350°F. Line a sheet pan with foil.

Cut out a "cat eye" shape from each baguette with a panini knife (see detailed instructions in post). Place on the sheet pan and bake for ten minutes.

Holding a chef's knife and the avocado horizontally, rotate the avocado 360° to cut it in half. Use the heel of the knife remove the pit of the avocado, then discard the pit. With a fork, or a spoon, to scoop out the avocado flesh into a shallow bowl.

Use the same fork you scooped the avocado out with to mash the avocado. Add the garlic and the rest of the seasonings. Finally, add the lemon juice and mix everything together.

Use the back of a spoon to scoop up about 1/4 cup of mash and spread it inside the bread to coat  your baguettes.

Crack an egg into each of the avocado-coated baguette boats. Broil on low as follows: soft-boiled egg for 5 minutes. Medium for 7 minutes. Hard for 9-10 minutes. Keep an eye on your egg as all ovens are different. The white of your egg should be completely opaque. Pull your baguettes and allow them to rest for 5 minutes before eating. This rest will allow the egg to continue cooking to perfection. 

Enjoy immediately after resting by itself or with a side salad.