To make the spicy mayo, whisk together the mayonnaise and Sriracha in a small bowl until combined. Taste and add more Sriracha, as desired.
Preheat the oven to 400°F and line a sheet pan with parchment paper or tin foil. Place your bacon on the sheet pan. The slices can touch, but don't let them overlap. Bake for 12-18 minutes, until your bacon is nice and crispy. Once cooked, let the bacon drain on a plate or paper towels.
Next, melt 1 Tablespoon of butter (or oil) in a pan over medium heat. Crack two of the eggs into the pan, and fry until desired doneness. Repeat with remaining butter and eggs. While the eggs are frying, toast the bread in the hot oven or in a toaster. (Alternatively, you can fry the bread in the leftover bacon fat).
Spread the spicy mayo on one side of each slice of the toasted bread. On one piece of bread, layer 3-4 slices of bacon with a fried egg, one leaf of lettuce, a couple slices of avocado, and a couple slices of tomato. Don't forget to salt and pepper the tomato! Top with another slice of bread. Repeat with remaining sandwich ingredients. Serve with fresh fruit and coffee. Enjoy!
I personally like 1 1/2 Tbs. of Sriracha in my spicy mayo. If you're sensitive to spice, start with 1/2 Tbs. and work up from there.Use the leftover bacon fat in salad dressings, on potatoes, or to fry bread/eggs!I toast the bread in the oven while the bacon is baking, about 5 minutes.