Prepare the eggs if they are not already cooked. Place the eggs in a saucepan, cover them with water, and bring to a boil. Reduce to a gentle simmer and cook for about 9–10 minutes. Transfer the eggs to cold water, peel them, and slice them in half or quarters.

Cook the turkey bacon in a small skillet over medium heat until crisp. Remove from the pan and chop it into small pieces once it has cooled slightly.

Divide the baby spinach evenly between two serving bowls. Arrange the sliced avocado, halved cherry tomatoes, chopped turkey bacon, and sliced hard-boiled eggs on top of the spinach.

Drizzle the salad with olive oil and fresh lemon juice. Season lightly with salt and black pepper, then serve immediately for a fresh and energizing breakfast.