Heat a skillet over medium heat and add the strips of smoked bacon. Cook for about 5-7 minutes, flipping occasionally, until crispy and golden brown. Transfer to a plate lined with paper towels.

In the same skillet, reduce heat to low and melt a tablespoon of butter. Crack the eggs into the skillet, cooking sunny-side up for about 3-4 minutes or until the whites are set. Remove when desired doneness is reached.

Toast slices of whole grain bread until golden brown and slightly crispy, about 4-6 minutes in a toaster or oven set to 400°F (200°C).

Spread mayonnaise on one side of each toasted slice to add a creamy layer and prevent sogginess.

Layer fresh lettuce, tomato slices, and crispy bacon on one slice of bread.

Place the cooked eggs on top of the bacon, followed by slices of cheddar cheese.

Spread mashed avocado on the second slice of toasted bread, then place it avocado-side down on top of the layers.

Secure the sandwich with toothpicks, slice, and serve immediately for the best experience.