Preheat the oven to 425°F (220°C).
Slice the avocado in half and remove the pit. Slice a small section from the back of each half to make a flat surface in the skin, then place both halves, flesh-side up, on a small rimmed baking sheet lined with foil. Using a spoon, carefully scoop out some of the flesh to make a little more space for the eggs but don’t go all the way to the skin. Place the scooped-out avocado flesh in a medium bowl and set aside.
Sprinkle the salt and pepper and curry powder (if using) on both avocado halves. Carefully break an egg into each half, being sure not to break the yolks. Sprinkle some additional salt and pepper and curry powder (if using) on the eggs if desired.
Bake the avocado halves for 15 minutes for a poached egg (with a runny yolk), or 18 to 20 minutes if you prefer your eggs more solid.
While the eggs are baking, add salt, the cilantro, and olive oil to the reserved avocado. Mash lightly to make a topping for the eggs.
Once the eggs are done, remove them from the oven and let them sit 1 minute. Place each avocado half in a bowl. Scrape up any crispy eggs that remain on the baking sheet and add them to each bowl for an extra crunch. Top the eggs with the avocado-herb mixture and eat with a spoon.