First, wash collard leaves and pat dry with paper towel.
Heat a small cast-iron or ceramic skillet over medium heat. Add bacon and let it cook slowly.
While bacon is cooking, slice the bell peppers, onions and avocado.
Once bacon is cooked through, transfer it from the pan to a small plate (you can line the plate with paper towels if you like).
Leaving bacon fat in the pan, add the red pepper and onion, let cook over medium heat until soft.
While the vegetables are cooking, de-stem collard leaves by cutting off the stem at the end of the leaf and carefully sliding your knife under the thick collard rib. You want the finished leaves to be an even thickness throughout so they are pliable.
Once vegetables are soft, shift them to the side of the skillet and add the egg. Use a form to break the yolk and cook scrambled.
To assemble: place the collard leaves one on top of the other, with the darkest part of the leaves facing down on your cutting board. Layer on the cooked vegetables, egg, avocado, bacon and salsa.