Slice the ripe avocado in half, remove the pit, and mash the flesh in a bowl. Season with salt.

Heat a medium frying pan over medium heat and cook bacon strips for 5–7 minutes until crispy. Drain on paper towels.

In the same pan, reduce heat to low, whisk the eggs, and scramble gently for 3-4 minutes until fluffy.

Toast sourdough slices in a toaster or skillet until golden brown, about 3-4 minutes.

Spread mashed avocado on each slice of toasted sourdough, then top with scrambled eggs.

Crumble or layer the crispy bacon on top of the eggs and drizzle hot honey over each toast.