Ingredients

• 4 large eggs
• 4 slices bacon
• 1 medium avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 teaspoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh chives or green onion
• Hot sauce or red pepper flakes, optional

Instructions

1. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and carefully drain the excess bacon grease from the skillet.
2. Add the olive oil and cherry tomatoes to the skillet. Season with garlic powder, smoked paprika, salt, and black pepper.
3. Cook the tomatoes for 2 to 3 minutes, just until warmed and slightly blistered. Divide between two plates.
4. Cook the eggs in the same skillet to your preference: fried, over-easy, or scrambled.
5. Divide the eggs, bacon, and sliced avocado between the two plates.
6. Finish with chopped chives or green onion and additional black pepper.
7. Serve with hot sauce or red pepper flakes, if desired.

Notes & Tips

• For a leaner option, substitute turkey bacon for traditional bacon.
• The blistered tomatoes add freshness and acidity that balance the richness of the eggs, bacon, and avocado.
• For extra greens, add a handful of fresh spinach to the skillet after cooking the tomatoes and sauté just until wilted.
• A squeeze of fresh lime over the avocado adds brightness and helps keep it from browning.