Cook the bacon: Add bacon to a cold skillet and cook over medium heat until crisp. Transfer to a paper towel. Save 1–2 teaspoons of bacon fat in the pan.

Sauté the greens: In the same skillet, add a handful of spinach to the bacon fat and cook 30–60 seconds until just wilted. Season lightly with salt and pepper. Remove to your bowl.

Cook the eggs your way: Use the same pan and fat to fry, scramble, or soft-scramble your eggs. For fried, cook 2–3 minutes until whites set; flip if you like them over-easy.

Prep the avocado: Halve, pit, and cube or slice the avocado. Squeeze lemon or lime over the top and add a pinch of salt.

Assemble: In a bowl, layer spinach, eggs, chopped bacon, and avocado. Add cherry tomatoes and green onion if using.

Finish with flavor: Drizzle a little olive oil or add a small dollop of mayo or yogurt. Sprinkle cheese, everything bagel seasoning, smoked paprika, or red pepper flakes. Taste and adjust salt and pepper.

Serve warm: Eat right away while the eggs and bacon are hot and the avocado is cool and creamy.