Preheat large skillet over medium-high heat. Small dice bacon.

Cook bacon, stirring occasionally, until crispy, 4-5 minutes. Using slotted spoon, remove crispy bacon to paper towel-lined plate; set aside.

Wash and dry grape tomatoes, avocados and romaine hearts.

Using clean cutting board, roughly chop eggs. Place on large plate.

Halve tomatoes lengthwise. Add to plate with eggs.

Halve and pit avocados; using spoon, scoop out flesh and medium dice. Add to plate and set aside.

Chop (or tear) lettuce into bite-sized pieces.

To serve, divide lettuce between plates or bowls. Top with tomatoes, avocado, bacon, eggs and feta. Drizzle with honey mustard dressing.