Drizzle the diced tropical avocado pieces with olive oil and add salt to taste. Cover and place in the refrigerator for 30 minutes.
Meanwhile, cook the bacon: Add bacon strips to a cold pan. Cook over medium-low heat turning frequently to ensure even browning. Drain grease as needed. Remove bacon from pan and set aside. Keep approximately 1 tbsp bacon grease in the pan.
Whisk eggs and heavy cream together in a small bowl. Pour mixture into the pan with the remaining bacon grease. Cook over medium-low heat, whisking constantly until the eggs firm up.
Plate the eggs and crumble the bacon on top. Sprinkle with cheese and add tropical avocado. Drizzle with Sriracha to taste.