Step 1

Heat a skillet greased with ghee over a medium-high heat. Cook the mushrooms seasoned with salt and pepper, top side down, for about 5 minutes. Flip and cook for about 2 more minutes until they are tender. Transfer to a plate.

Step 2

Fry the bacon until crispy. Fry the eggs until the white is cooked through and opaque, and the yolk is still runny. Tilt the skillet and pour the hot oil over the egg white to help it cook faster.

Step 3

Place the cherry tomatoes in the pan where you cooked the bacon and egg and fry on high for just about a minute. Frying is optional and you can serve the tomatoes fresh if you prefer that.Drain the spinach (once you squeeze out the water, you'll get about 40% of the original weight, about 30 g/ 1 oz drained spinach). Optionally, throw in the pan where you cooked the egg to heat through.

Step 4

Serve everything with sliced avocado. Season to taste and enjoy immediately.