Combine ingredients under "avocado coconut tart". Mash the ingredients using either a fork or a potato masher until smooth. No large chunks.
Form a small and firm golf size ball and dip the mashed avocado into Step 1) coconut flour, Step 2) quick and lightly dip into the egg mixer. Drip off excess, and then c) coconut flakes.
Use a tart ring (about 3 1/2 inch) and press the avocado evenly into a tart pan to form a round tart shape. (make sure the surface is smooth.)
Heat 2 tbsp evoo or coconut oil in a non-stick saute pan. When hot, turn the heat down to medium. Carefully remove the avocado from the tart ring and pan sear the first side until you see a golden brown crust. Carefully tip the tart using a spatula to sear the other side. (around 2 - 2 1/2 minutes per side)
Layer strawberry slices and place poached egg on top.