1) In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
2) Spread butter over each side of bread. Place four slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.
3) In a small bowl, add cream cheese, parsley and spring onions together. Add salt and pepper. Spread onto one side of each toast slice.
4) In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of two pieces of toast. Cover each egg with two slices of bacon, two slices of tomato and two slices of avocado.
Top filling with another piece of toast and serve immediately.