Preheat oven to 400 degrees and prepare a baking sheet with foil. Throughly rinse produce and pat dry. Halve tomatoes. Slice radish into thin rounds. Halve baguette. Halve avocado, remove pit, and scoop out the flesh with a spoon. Cut avocado flesh into 1/4" dice. Stem cilantro. Trim and thinly slice green onion at an angle (bias). Halve lime.

Add bacon to baking sheet. Bake in oven for 12-15 minutes or until golden brown and crispy. Remove to a paper-towel lined plate.

In a mixing bowl, combine diced avocado, lime juice (to taste - start with half), half the green onion, half the cilantro, and a pinch of salt and pepper. Mash lightly if desired. Let sit for 10 minutes before serving.

Heat a medium pan over medium-high heat. Brush baguette halves with 1 tsp. olive oil and toast in pan, cut side down, 2-3 minutes until golden brown. Return pan to medium-high heat. If you have a toaster, you can use that as a shortcut.

Add 1 tsp. olive oil. Add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and just a little wet, about 2-3 minutes. Remove from heat, season to taste with salt and pepper, and set aside. Eggs will cook more in the warm pan. This “carryover” cooking will finish the eggs so that they're perfectly cooked.

Top baguette with avocado salad, then radish slices, tomatoes, remaining cilantro, remaining green onions, goat cheese, and a pinch of pepper. Place tartine on a plate. Place eggs and bacon next to tartine.