Egg nests with avocado and bacon

INGREDIENTS
8-10 slices good quality bacon (gluten, nitrate & nitrite, and sugar free)
5 eggs
4 cups spaghetti squash flesh, cooked
1-2 avocados, pitted and sliced
2 green onions, chopped
3 garlic cloves, minced or pressed
1 tbsp fresh oregano or thyme (about 2 large sprigs of oregano)
Cooking Fat
Sea salt and pepper to taste

  PREPARATION
Preheat oven to 400 F.
Line a rimmed baking sheet with aluminum foil or parchment paper.
Lay bacon slices in a single layer on the baking sheet and cook 15-20 minutes until crisp.
Transfer to paper towels to drain, set aside.
Set oven to broil.
While the bacon is cooking prepare the nests by mixing the spaghetti squash, 1 egg, green onions, garlic, oregano or thyme, and salt.
In the bowl loosely divide the mixture into fours (this will make it easier to make even nests).
Heat an oven safe skillet over medium-high heat with some cooking fat. The nests are pretty large, you may only be able to fit 2 per pan so you can use 2 oven safe skillets or cook them in batches.
Once the pan is very hot place each portion of the nests into the pan, using a spoon or fork flatten and shape a nest. Create a hole about 1 inch x 1 inch (large enough to nicely fit the yolks) into the center of the squash.
Crack an egg into each of the craters you created. A little egg white may spill over and that is fine, just scrape them away as they cook so they don’t burn.
Cook until the bottom of nests are nicely brown, about 5-8 minutes depending on how hot your stove is. The yolk will still be pretty raw at this point.
Once the bottoms are nice and crisp transfer the skillet to the top rack of the oven and broil for 2-5 minutes depending on how well you like your eggs cooked.
Remove from the oven and transfer them to a serving plate, season with salt and pepper and serve warm along side sliced avocado and bacon.