Add egg to water and bring it to a boil. Cook for 6 1/2 min for a jammy egg. Transfer to an ice bath and once cool, peel and slice in half.
Meanwhile, add a drizzle of oil to a pan and add hashbrown. Cook a few minutes per side until golden brown. Remove and add tortillas to hot pan and cook a min or two per side to get them warm.
Smash avocado with some salt, pepper, red pepper flakes and a drizzle of olive oil. Add to taco and top with pieces of the jammy egg and hashbrown. Top with some lox, dill and feta crumbles. Enjoy!
