Preheat the oven to 375°F (190°C). Preheating ensures the eggs begin cooking immediately and the skillet finishes evenly (important so egg whites set without overcooking yolks). If using a cast-iron or ovenproof skillet, place it on the burner now.

Prepare the cauliflower: pulse the 200 g of raw florets in a food processor 6–8 short pulses until rice-sized granules form, or grate them on the large holes of a box grater. Using the food processor quickly produces evenly sized pieces so they roast evenly; the grater is fine if you don’t have one.

Heat a 10–12 inch ovenproof skillet over medium-high heat and add the bacon slices (no oil yet). Cook bacon 3–5 minutes per side until edges brown and fat renders but bacon isn’t fully crisp — you’ll finish crisping it later. Cooking the bacon first flavors the pan with rendered fat, which seasons the vegetables and cauliflower.

Remove bacon to a paper towel-lined plate and leave 1–2 tablespoons of bacon fat in the skillet. If your bacon is very lean, add 1 tbsp olive oil. Reduce heat to medium. The fat left in the pan provides deep savory flavor and helps caramelize vegetables without sticking.

Add the chopped onion and sauté 2–3 minutes until translucent and fragrant, stirring occasionally. Then add the sliced mushrooms and cook 3–4 minutes until their liquid evaporates and they begin to brown. Browning develops umami and concentrates flavor — don’t rush this step; patience pays off.

Stir in the cauliflower 'rice' and smoked paprika, seasoning with 1/2 tsp salt and 1/4 tsp pepper. Spread the cauliflower into an even layer and let it sit undisturbed 2–3 minutes to brown, then stir and let brown on other spots; you want some caramelized bits for texture. Browning removes moisture from the cauliflower for a crisp-tender hash rather than a soggy mess.

Add the baby spinach and minced garlic; cook 1–2 minutes until the spinach wilts. Season and taste — careful, the bacon will add salt. Wilted greens add color, nutrients and a silky texture contrast to the cauliflower.

Roughly chop or tear the partially cooked bacon and scatter it evenly over the cauliflower mixture. Make four shallow wells in the hash (one per egg). Creating wells keeps eggs separated and helps them nestle in the warm hash so whites set against the hot surface for a clean finish.

Crack one egg into each well. Sprinkle the grated cheddar evenly over the skillet, leaving a little space around yolks so they stay visible. Return the skillet to the oven and bake at 375°F (190°C) for 10–12 minutes for set whites and jammy yolks; 12–15 minutes if you prefer firmer yolks. Baking gently finishes the eggs evenly without needing to flip them; the residual heat from the skillet also helps prevent overcooking.

While the eggs bake, make the avocado-herb salsa: scoop the avocado into a bowl and lightly mash with a fork (leave it a bit chunky). Stir in parsley, chives, lemon juice, 1/4 tsp salt and a pinch of red pepper flakes (optional). The acid from lemon brightens the rich avocado and creates a silky, tangy finish that cuts through the richness of cheese and bacon.

If desired, switch the oven to broil for 45–60 seconds to brown the cheddar and edges — watch closely so the eggs don’t overcook. Remove skillet, let rest 1–2 minutes (resting keeps yolks luscious), then spoon the avocado-herb salsa in dollops around the eggs. Finish with an optional sprinkle of grated Parmesan and an extra pinch of flaky salt.

Serve the skillet family-style or divide onto two plates (two eggs each). The dish is best hot — the contrast of warm baked eggs and crisp cauliflower with cool avocado salsa is what makes it feel special.