Preheat oven to 425F. Cut the avocado in half lengthwise and remove the pit. Use a small spoon to scoop out about 1.5 tablespoons of flesh from each half, creating a well large enough to hold an egg. Save the scooped flesh for another use. Squeeze a few drops of lemon juice over the cut surfaces to prevent browning.

Arrange avocado halves cut-side up on a rimmed baking sheet. If any half wobbles, crumple a small piece of foil and nestle it underneath to keep the avocado level. This prevents egg from spilling during baking.

Crack one egg into a small bowl first, then carefully pour into an avocado well. Repeat with remaining eggs. Some white may overflow slightly; this is normal. Season each with a pinch of salt and pepper.

Bake for 12-15 minutes until the egg white is set but the yolk still jiggles slightly when you shake the pan gently. For firmer yolks, bake 2-3 minutes longer. The avocado should be warm and just beginning to soften at the edges.

Top each avocado boat with crumbled bacon, cherry tomato halves, and chopped chives. Sprinkle with red pepper flakes if desired. Serve immediately with a spoon to scoop out the creamy avocado and runny yolk together.