Lay your bacon in a cold skillet and bring it up to medium heat, slowly rendering the bacon’s fat as you go. Flip after about 5 minutes and continue cooking for another 10ish minutes, flipping every few minutes until the bacon is fully and evenly cooked. Lay your bacon on a plate lined with paper towel and set aside for later.

Clean out your skillet and heat over medium heat. Add in your butter and mix around until melted and foamy. Crack your eggs in the pan and, using the edge/tip of a spatula, make small cuts into each of the eggs, from top to bottom. Season with salt and pepper and let cook for a minute or two. Flip the egg mixture and make 2 stacks, each with 2 eggs. Cut the heat, place a slice of cheese on each of the stacks, cover and move to assembly. Note: If you have a smaller pan or smaller range burner, consider doing this in two batches of 2 eggs each.

Bring 1 inch of water to a boil in a 3qt saucepan over high heat. Add your eggs in and cover, letting cook for 10 minutes. Prep a large bowl full of water and ice, leaving some space to add in the eggs to cool after they cook.

While your eggs are cooking, place your sliced cucumbers in a fine mesh strainer set over a bowl and season them with salt. Toss everything around and let sit for later.

Once eggs are done cooking, add them to your bowl with ice water and let them cool for a minute. Remove them one by one, peeling them as you go.

In a large mixing bowl, roughly mix together your eggs, Greek yogurt, Feta cheese, marinated cucumbers, dill, garlic, olive oil and lemon juice. Season to taste with salt and pepper. Note: You can use a large serving fork to mash everything up. Add more avocado along with an extra drizzle of olive oil if needed. You can make this egg salad very chunky or more on the smoother side depending on how well you smash and mix everything together.

To assemble sandwiches: Layer a generous stack of cucumber slices on one slice of bread and season with salt. Top with a generous portion of egg salad along with an extra squeeze of lemon juice an a sprinkle of salt. Close the sandwich with another slice of bread, cut in half diagonally and enjoy! Note: When cutting, use a sharp bread knife and cut gently and in a sawing motion to help keep the sandwich intact. Alternatively, you can wrap the sandwich in parchment paper or cling wrap and then cut it.