Break eggs in separate bowls.
Wash the avocado. Cut it vertically, give it a twist, and with a spoon, scoop the flesh out of its skin.
Gently mash it (with few chunks left behind) with mayonnaise and season the avocado mash with onion powder, garlic powder, chili flakes, salt, and pepper. Mix well and keep aside.
Heat oil/ghee in a nonstick fry pan. Place the mason jars on the pan.
Drop the eggs in each of the lids. Swirl the egg yolk with a fork. Sprinkle salt and pepper over the eggs. Place the cheese slice over 1 egg. Sprinkle dried parsley over the eggs.
Pour 1/8 cup water in the pan and cover the pan with lid.
Steam the eggs for 5 minutes on low heat or until firm.
Carefully separate the eggs from the lids and assemble the burger. Spread the avocado mash between the the two eggs with cheese side facing inward.
Serve the egg burger with side of salad.
