Place a heavy skillet over medium heat. Lay the thick cut bacon strips flat in the pan. Listen to the gentle sizzle as the fat slowly renders. Cook for about 4 to 5 minutes per side until deep golden brown and crispy. Transfer the bacon to a paper towel lined plate, leaving about a tablespoon of warm savory bacon fat in the pan. Crumble the bacon once cooled.

Drop a tablespoon of butter into the warm skillet if needed. Add the cherry tomato halves and fresh baby spinach. Toss gently with tongs for 1 to 2 minutes until the spinach is silky and wilted and the tomatoes soften slightly. Season lightly with salt and pepper, then remove the greens from the skillet and set aside in a small warm dish.

In a medium glass bowl, crack the farm fresh eggs. Pour in the heavy cream, sea salt, and black pepper. Whisk vigorously until the mixture is uniform and airy. Lower the skillet heat to medium low. Melt another small knob of butter in the pan. Pour in the egg mixture. Let it sit untouched for several seconds until the edges begin to set, then use a silicone spatula to gently sweep the eggs from outer edges to the center, creating soft, pillow like curds.

Just before the eggs finish cooking, sprinkle the shredded sharp cheddar cheese over the soft curds. Turn off the burner heat and cover the pan with a lid for 60 seconds, allowing the ambient warmth to melt the cheese into rich, velvety rivers.

Divide the hot, cheesy scrambled eggs evenly between two cozy stoneware bowls. Nestled beside the eggs, arrange a generous mound of sautéed spinach and warm tomatoes. Layer on freshly sliced ripe avocado and top generously with the crumbled crisp bacon.

Finish your creation with a sprinkle of fresh herbs like chopped chives or cilantro, a dusting of red pepper flakes, or a spoonful of cool Greek yogurt if desired. Serve immediately while warm and fragrant.