Cup of Yum
1. Fry the bacon pieces in a nonstick pan until golden and crisp; transfer to a paper towel lined plate.

Avocado Halves

1. While bacon is frying, prepare avocados: halve, pit and gently remove the skin.
2. Scoop out some of the avocado flesh, leaving a 1cm thick edge around to create a 'boat.' Season with ¼ teaspoon salt and 2 grinds fresh cracked pepper, set aside.

Scrambled Eggs

1. Lightly whisk the eggs with the milk and remaining salt and pepper.
2. Melt the butter over low-medium heat in the same nonstick pan.
3. Add the eggs and let them sit for about 5 seconds. Using a rubber spatula or wooden spoon, stir the eggs using long gentle strokes, pushing them into a pile. Continue folding the eggs into piles around the pan for about 1 minute until no longer wet/runny.
4. Once set to an almost custard-like consistency, remove from heat and quickly fold the cheese through for an additional 10 seconds until cheese melts (the eggs will continue to cook from the residual heat of the pan).
5. To serve, spoon immediately into the prepared avocado boats and top with the crispy bacon and herbs. Season with a little extra salt/pepper if desired. Serve with tomatoes.