Fill up your serving bowl with your spinach, avocado, and tomatoes.
Crumble bacon & add to bowl. Stir in your avocado oil and lemon juice. Top with poached eggs.
Fill a wide saucepan with 3 inches of water. Add the white vinegar and salt and bring to a boil over hight heat. Crack each egg into a separate small bowl. Gently slide each egg into the boiling water. Remove the pan from the heat, cover and let sit for 3 minutes for very soft yolks or 5 minutes for firm yolks. Remove the cooked eggs from the pan with a slotted spoon and place on a paper towel-lined plate to drain.