• Preheat the grill to 180℃ and line a baking tray

with foil. If the bagel holes are small, cut away

some of the centre.

• Mash the avocado with the mayo and season with

salt and pepper and chilli flakes if desired.

• Put the bacon on the lined tray and grill for about

8-10 mins, until just crisp.

• Meanwhile, 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.

• In another frying pan, cook off the mushrooms.

• Remove and spread with the guacamole.

• 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.

• Put 2 bacon medallions on each base, add

mushrooms, then sandwich with the eggy bagel

top!