Clean and trim the mushrooms, cut them in half, if desired. Cut the shallots and half of the cherry tomatoes.
Heat a skillet over medium-high heat. Add 1 tbsp of butter and cook the mushrooms for about 4 minutes, flipping them halfway through. Season with salt and pepper.
Move the mushrooms to the edge and add in the shallots. Cook for 3 minutes.
Add in 1 tbsp of butter. Move the shallots aside and add in the cherry tomatoes. Add in the bacon and cook for 1-2 minutes each side.
Make some more space in the middle of pan, crack the eggs. Season with salt and cook the eggs to your liking. Serve with avocado slices, sprinkle with chives and chilli flakes.
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