Ingredients: 
- 4 slices compatible bacon
- 2 potatoes
- 1 tablespoon cook oil of choice (if needed)
- 1/2 teaspoon each of salt, white pepper, garlic powder, and onion powder
- 2 eggs
- 1 avocado
- Franks hot sauce, optional
Directions:
1. In an 8-in skillet, cook bacon over medium heat to desired doneness.
2. Meanwhile, pierce potatoes with a knife and microwave on high for 1 minute, flip to the opposite side, and one more minute. You want your potato soft enough to slice easily, but not too soft that it will fall apart when you cut into it (this step is optional, but saves time and helps create a soft inner potato with the crunchy outer).
3. Cut potatoes lengthwise into 6-8 wedges
4. Remove bacon from pan, leaving the rendered fat, and turn heat to high. If needed, add additional cooking oil so the bottom of the pan is lightly coated.
5. Gently place potato wedges into the pan in a single layer. Turn heat down to medium if using a cast-iron skillet.
6. Leave potatoes alone for about 4 minutes.
7. Sprinkle salt, white pepper, garlic powder, and onion powder evenly over potatoes. Flip potatoes one by one with a fork or tongs. Turn heat to medium, if you haven’t already.
8. Leave potatoes alone again for about 4 more minutes or until you start to hear the potatoes “sing.” At this point, potatoes should be fork-tender and golden brown on two sides.
9. Push potatoes to one side to make room and crack your eggs into the pan. Cook over easy or to the desired level of doneness.
10. Divide potatoes and eggs into two bowls and add 2 slices of bacon per bowl.
11. Cut avocado in half and add half to each bowl. Top with a few dashes of Frank’s hot sauce.