- 1 lb. Cloverdale bacon
- 4 Bagels, sliced in half horizontally
- 2 Avocados
- 1 Lime, juiced
- 8 Cherry tomatoes, roughly chopped
- 4 tsp. Chipotle chili
- 4 tsp. Maple syrup
- 1 tbsp. Olive oil
- 4 Eggs
- Preheat oven to 350 degrees F. Line a baking tray with foil. If the bagel holes are small, cut away some of the center. Mash the avocado with the lime juice and a little salt. Stir in the tomatoes and set aside.
- Mix the chipotle paste and maple syrup. Put the bacon on the lined tray and brush one side with half the chilli-maple paste. Bake for 8-10 mins, until just crisp, then turn over and brush with the remaining paste. Bake for a further 5-7 mins. In a large ovenproof frying pan set over a high heat, toast the cut sides of the 4 bagel bases for 1-2 mins, until golden. Remove and spread with the guacamole. Preheat the grill to high. Heat the oil in the frying pan over a medium-high heat and add the bagel tops, cut-side down. Break an egg into each hole and cook for 10-12 mins, then put the pan under the grill, until the tops are cooked to your liking. Place bacon slices on each base, then sandwich with the eggy bagel top; season and Enjoy!