Cut potato lengthwise into 1/4” thick wedges. Place on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper. Spread into a single layer and bake 20 minutes. Potatoes will finish cooking in a later step. While potatoes cook, prepare ingredients.

Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop spinach. Combine mayonnaise and Sriracha (to taste) in a small bowl. Cover and refrigerate until ready to use.

Line two plates with paper towels (one for potatoes and another for bacon). After potatoes have cooked 20 minutes, flip wedges and line up into two rows. Lay bacon across potatoes and bake 10 minutes. Remove from oven and lift bacon off potatoes and onto sheet. Bake until both are crispy, 5-8 minutes. Transfer to separate towel-lined plates.

Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add spinach and white portions of green onions to hot pan and cook until spinach is wilted, 2 minutes. Add butter, let melt, and add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and a little wet, 2-3 minutes. Remove from burner, season with 1/4 tsp. salt and a pinch of pepper, and set aside. Residual heat from pan will carry over and continue cooking eggs.

Carefully place Texas toast directly on oven rack and bake until golden brown, 4-5 minutes. Remove from oven and lightly spread two toast slices with Sriracha mayonnaise (reserve remaining for dipping potatoes). Top with eggs, a cheddar cheese slice, and two bacon slices. Top with second piece of toast.

Place a serving of potatoes on a plate. Halve assembled sandwich on an angle and add to plate. Crumble remaining bacon slices and garnish potatoes with bacon crumbles and green portions of green onions. Serve with remaining Sriracha mayonnaise.