Preparation

Cook the Bacon: In a large skillet, cook the bacon slices (2) over medium heat until crispy. Flip halfway through cooking. Remove the cooked bacon from the skillet and set aside on a paper towel-lined plate.

Prepare the Vegetables: In the same skillet, add the halved cherry tomatoes (¼ cup.) Cook for about 2-3 minutes until they start to release their juices and soften slightly.

Scramble the Eggs: Crack the eggs (2) into a bowl and whisk them lightly. Add the smoked paprika (¼ tsp) and a pinch of salt. Whisk until combined. Pour the egg mixture over the cherry tomatoes in the skillet. Let the eggs cook for about 30 seconds before gently scrambling them with a spatula. Continue cooking until the eggs are almost set. Stir in the cubed avocado (4 Tbsp) into the eggs and cook for another minute until the eggs are fully cooked and the avocado is heated through. Add the butter (1 Tbsp) to the skillet and let it melt, stirring gently to combine with the eggs.

Combine and serve: Chop the cooked bacon into small pieces and add it to the egg mixture. Stir gently to combine. Sprinkle the chopped cilantro (½ oz) over the top. Season with additional salt and pepper to taste. Serve hot and enjoy!