Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver.
Serves 4

This is the kind of breakfast that's worth waking up for--and enjoying again for lunch or dinner. If you want a starchy component, add precooked farro or quinoa.

How to Make It

Step 1

Preheat broiler to high with oven rack in middle position.

Step 2

Cook bacon in a nonstick skillet over medium-high 5 minutes or until crisp. Remove from pan; crumble. Add vinegar, 1 teaspoon oil, and 1 tablespoon water to drippings in pan. Cook 30 seconds, scraping pan to loosen browned bits. Place vinegar mixture in a small bowl (do not wipe out pan).

Step 3

Combine 2 teaspoons oil, panko, basil, and 1/4 teaspoon salt in a bowl. Place tomato halves, cut side up, on a rimmed baking sheet; top with panko mixture. Broil 2 minutes or until surface is browned.

Step 4

Heat remaining 1 tablespoon oil in skillet over medium-high. Crack eggs over pan; cook 2 minutes or until whites are set.

Step 5

Divide spinach among 4 shallow bowls; top evenly with tomato halves, avocado slices, eggs, and bacon. Drizzle vinegar mixture over top. Sprinkle remaining 1/4 teaspoon salt and pepper over eggs.

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