Crisp the bacon. Add bacon to a cold skillet and turn heat to medium. Cook until deeply browned and crisp, about 8–10 minutes, flipping as needed. Transfer to a paper towel–lined plate. Leave about 1 tablespoon of bacon fat in the pan.

Sauté the greens. In the same skillet, add your chopped greens. Cook 2–3 minutes, stirring, until wilted and tender. Season lightly with salt and pepper. Remove to your serving bowl.

Make the yogurt drizzle. In a small bowl, mix yogurt, lemon juice, garlic, a pinch of salt, and a splash of water to thin to a drizzling consistency. Stir in a teaspoon of olive oil for extra richness if you'd like.

Cook the eggs. Add butter or olive oil to the skillet if needed. Fry or scramble the eggs to your liking. For fried, keep the yolks runny for added creaminess. Season with salt and pepper.

Assemble the bowl. Add the sautéed greens to the base. Top with sliced avocado, cherry tomatoes (if using), and crumbled bacon. Nestle in the eggs.

Finish with flavor. Drizzle over the yogurt sauce. Dust with smoked paprika or red pepper flakes. Scatter fresh herbs on top.

Taste and adjust. Add a final pinch of salt, a squeeze of lemon, or a splash of olive oil if needed. Serve right away while the eggs and bacon are warm.