Step 1

In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel lined plate and remove all but 2 tablespoons of the dripps in the pan.

Step 2

Add 4 of the eggs to the pan and cook to desired doneness. Repeat with the remaining eggs.

Step 3

Meanwhile, heat the avocado oil in a medium saucepan over medium heat. Once hot, add the riced cauliflower, garlic powder, and pepper. Cook 4 to 5 minutes, then stir in the broth. Cook 10 to 12 minutes, stirring frequently, until most of the liquid has evaporated.

Step 4

Stir the Parmesan and the crumbled bacon into the cauliflower. Divide among 4 bowls and top each with two eggs. Season to taste and serve immediately.