4 large eggs
Butter
8 slices applewood-smoked bacon
4 slices white bread, toasted
2 ripe avocados
Salt, to taste
Garlic powder, onion powder and paprika
In a large skillet, cook bacon until crispy. Cut each piece in half; set aside.
In another skillet, melt the butter over medium heat. Cook the eggs according to taste. (I did mine sunny-side up).
Cut the avocados in half and remove the pits. Scoop out the inside and place in a small bowl. Mash the avocados slightly. Season with salt, garlic powder, onion powder and paprika, to taste. Place the toast on a plate. Scoop the avocado mixture onto the all 4 slices of toast. Place bacon halves on top of the mashed avocado. Top with the eggs. Season again with a little salt.