How to Make It
Whisk together mayonnaise, 2 tablespoons water, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside.
Cook bacon in a large nonstick skillet over medium, turning occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Increase heat to medium-high, and add English muffins, cut side down, to drippings in skillet. Cook until lightly toasted, about 1 minute. Remove muffins from pan; remove pan from heat.
Cut each avocado quarter into 4 slices; arrange on muffins. Sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Break each bacon slice into 2 pieces; place 2 pieces on each sandwich. Top each with 1 lettuce leaf and 1 tomato slice, and sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
Heat skillet over medium-high. Gently break eggs into hot skillet; cook until whites are mostly set, about 90 seconds. Cover and cook until whites are completely set but yolk is still soft, about 1 minute. Place 1 egg on each sandwich; drizzle each with 1 1/2 tablespoons mayonnaise mixture.