To cook your bacon, preheat oven to 400°. Line a baking sheet with parchment paper, then lay your strips flat on the sheet. Cook in the oven for 15 to 20 minutes, or until the bacon has reached desired crispiness. When bacon is done cooking, place on paper towels to absorb any grease, cut in half, and set aside. You may need to do this twice to cook all of the bacon.
In a medium skillet, heat 1/8 cup of olive oil over low heat. Then, in a large bowl, whisk together the eggs with 3/4 teaspoon of salt and 1 teaspoon of pepper. When the yolks and whites are well combined, pour them into the pan. Stir semi-frequently and allow eggs to cook low and slow. When the eggs have just about reached your desired doneness (I prefer soft and undercooked), remove the pan from the heat. Sprinkle the cheddar cheese on top and set aside.
On a large baking sheet, lay out each English muffin half face up, then coat each piece with butter. Under a broiler, set to low, toast the bread for 2 to 3 minutes. Keep a close eye on it to make sure it doesn’t burn (unless you prefer it a bit more toasted like I do).
To assemble your board, place your eggs in a dish in the center, followed by the two small bowls of jam. Arrange strawberries, eggs, bacon, avocado slices, and English muffins around the board. Garnish with basil if desired, then serve immediately and enjoy!