• In a medium skillet, cook the bacon over medium heat until crispy (about 3 minutes). Transfer the bacon to a plate. Measure out 2 tablespoons of bacon fat, and set aside. Leave 1 tablespoon of bacon fat in the pan.
• Discard the rest of the fat or keep it for later use.
• In the same skillet, add the mushrooms and bell pepper. Sauté over medium heat until the vegetables start to soften (about 4 minutes). Push the vegetables to the sides of the pan, and crack the eggs into the center. Sprinkle the eggs with salt and pepper. Cook for 3 minutes on the first side, then flip and cook until the yolks reach the desired firmness (about 1 more minute for over-easy).
• Meanwhile, divide the spinach leaves, cherry tomatoes, and avocado between 2 bowls. Crumble 2 pieces of bacon over each salad.

To make the dressing:

• In a small bowl, whisk together the 2 tablespoons reserved bacon fat, apple cider vinegar, and mustard. Season with salt and pepper.
• Drizzle the dressing over the salads.
• When the eggs are cooked to your liking, place them on top of the salads. Serve immediately