Place the eggs in a saucepan and cover with cold water. Bring to the boil, then cook for 10 minutes. Drain and run under cold water until cool enough to handle.

Once cool enough to handle, peel the eggs and place in a large bowl. Add the avocado then roughly mash with the back of a fork. 

Add the remaining ingredients and stir to combine. Season to taste with salt and pepper. Keep in mind the bacon will add extra salt.

Place the bacon on a lined baking tray and cook under the grill until crispy, turning halfway through. 

Slice the loaf in half lengthways and spread with butter. Place under the grill and lightly toast until golden. 

Cut  the loaf into individual portions. 

Top the bottom pieces of bread with rocket, followed by the avocado and egg salad and finish with the crispy bacon.