Carefully cut both avocados in half, and remove the stone. Providing the avocado is sufficiently ripe, you should be able to peel back the outer skin. Place flat side down and slice in 3-4 mm thick slices horizontally, then vertically. Transfer into a medium sized mixing bowl.
Next, take each trimmed spring onion, then slice length ways from the root end, turn over and repeat. This will result in each spring onion being spliced into four quarters. Next thinly slice in the other direction. Place in the bowl.
Then, finely slice the garlic clove and the red chilli, add these too.
With the palm of your hand, squeeze down on the limes and roll. This will make it easier juice. Juice the limes and pour into the guacamole mixture.
Add a generous pinch of sea salt flakes and a good fresh grind of black pepper, and combine using a fork or spatula and mix until it reaches the desired texture.
Scoop onto toast, spread it out so that it is a good 10mm think, and enjoy