Directions

1. Split each English muffin in half and toast until golden brown.

2. Cook bacon low and slow in a large skillet, turning halfway through, to your preferred level of crispiness.
3. Transfer the cooked bacon to a plate lined with paper towels to absorb any excess grease. Important: Keep the bacon drippings in the skillet; they will be used to cook the eggs, adding rich flavor.
4. Turn up heat to Medium-High and carefully crack each egg into the reserved bacon drippings in the skillet, ensuring they are spaced evenly to prevent sticking. Let the eggs cook undisturbed for about 1 minute until the edges begin to set.
5. Place a lid over the skillet to trap heat. Reduce the heat to medium-low and cook the eggs for an additional 5 minutes, or until the egg whites are fully set and the yolks reach your preferred level of doneness.
6. Meanwhile, in a medium bowl, scoop the flesh of the ripe avocado. Add 1 tablespoon of olive oil, 1 teaspoon of fresh lemon juice, and a pinch of salt to the avocado. Using a fork, mash the avocado until it reaches a smooth and creamy consistency. Ensure all ingredients are well blended for a rich flavor.
7. Take the bottom halves of the toasted English muffins and spread a generous layer of the avocado cream onto each.
8. Place two slices of crispy bacon over the avocado spread on each muffin half. Carefully transfer a fried egg onto the bacon layer on each muffin. Sprinkle the Egg Topping over each fried egg to add a delightful kick of flavor.
9. Place the top halves of the English muffins over the assembled ingredients and enjoy.