In a heavy bottom pot over medium-high heat, add the bacon and cook until crispy. About 8-10 minutes.
Strain the bacon leaving the rendered fat in a bowl.
When the bacon is cool enough to handle, place on a cutting board and finely chop.
Add 2 TB of the rendered bacon fat and 1 TB unsalted butter into the pot and then add the onions and salt.
Cook for 10-12 minutes, until translucent and softened.
Stir in the brown sugar, sherry vinegar, maple syrup, and thyme into the onion mixture.
Add the bacon and cook for a few more minutes until all ingredients are incorporated.
Adjust the seasoning if needed. Place in a bowl and set aside.
In a small mixing bowl, mash the avocado flesh and add the chopped pimento (drained). Season with a pinch of sea salt to taste. Set aside.
On a large cutting board, peel the cooked eggs and cut them in half (On their side).
Slice a tiny piece of the bottom of the egg to make a flat surface so the egg half can stand up right.
Using a small spoon, gently spread a small dollop of mashed avocado atop of the hard egg yolk, squeeze a drop of fig balsamic and then top with the caramelized onion bacon jam.
Top with a drizzle of fig balsamic. Serve!