In a medium skillet, heat over medium-high heat and add your bacon strips. Cook them for about 5–7 minutes, flipping occasionally until they’re golden brown and crispy. Transfer the bacon to a plate lined with paper towels.

While the bacon crisps, split your English muffins in half and add butter to the skillet until melted. Toast the muffin halves cut side down for 2–3 minutes until golden brown. Keep warm.

Whisk together eggs, milk, salt, and pepper in a bowl. Lower the heat on the skillet to medium-low. Add butter, pour the egg mixture in, and stir gently while cooking for about 4–5 minutes until soft and fluffy. Remove from heat.

Scoop out the ripe avocado into a bowl. Add fresh lemon juice and mash with a fork until creamy, adding a pinch of salt to taste.

Assemble the sandwich with a toasted muffin half, a scoop of scrambled eggs, a slice of cheddar cheese, crispy bacon, and spread the mashed avocado on top. Optionally, add tomato slices and spinach.

Serve warm on a plate, optionally garnishing with fresh herbs or hot sauce. Best enjoyed fresh.