Crispy bacon, creamy avocado, jammy fried eggs, and garlicky wilted spinach — this bowl is the kind of breakfast that makes you genuinely excited to get out of bed. Every ingredient pulls its weight, and the whole thing comes together in one skillet, which means less cleanup and more eating. The bacon fat does double duty here, lending savory depth to the spinach before the ghee takes over for perfectly set fried eggs. A squeeze of fresh lime at the end cuts through the richness and ties everything together in a way that feels almost restaurant-worthy. One of the trickier parts of eating this way is finding bacon that doesn't sneak in sugar or additives, so reaching for sugar-free uncured pork bacon is the move that keeps this bowl fully compliant without sacrificing any of that smoky, salty payoff. It serves two, making it a solid option for a shared weekend brunch or a meal-prep-friendly weekday morning when you want something that actually satisfies.
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Lay the bacon strips in a large skillet in a single layer over medium heat. Cook for 4–5 minutes per side until the fat is rendered and the strips are deep golden and crisp. Transfer to a paper-towel-lined plate. Pour off all but about 1 tsp of the bacon fat from the skillet and reserve the skillet.
Return the skillet to medium heat. Add the spinach and garlic powder, season with salt and pepper, and toss with tongs for 1–2 minutes until the spinach is wilted and bright green. Divide the spinach between two bowls.
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