First, preheat your oven to 400 degrees. On a baking sheet, lay out 2 pieces of bacon and 3 spears of asparagus. Lightly coat the asparagus with olive oil and salt. Bake about 15 minutes or until desired done-ness.
Fill a small pot with water and heat on high to bring to a light boil.
Put oven on broil. Lightly coat gluten free bread with olive oil (or butter if you can eat it) and place in the oven for 3-5 minutes, until the desired doneness of your toast. Remove from oven, place on a small plate and turn the oven off.
Thickly slice your tomato and place on your toast.
Place bacon on top of your tomato.
Once the water is lightly boiling turn down the heat to medium, crack egg gently into the water. You do not want a rolling boil when poaching eggs. If you have to remove from the heat and cook in the hot water, that is okay as well. Cook for 2 minutes. Use a slotted spoon to remove from the water and place on top of the bacon.
Place asparagus on top of your egg.
Cut your avocado in half and slice lengthwise in the skin. Use a spoon to remove from skin and place 3 slices on top of the asparagus.
Drizzle lightly with olive oil and add salt and pepper to taste.