Heat the oil in a frying pan over medium heat and add your bagel tops, cut side down.
Crack an egg into each hole – don’t worry if there’s a little spill over. Cover the pan and cook gently until the white is just set, about 5 minutes.
Peel and mash the avocado and season with salt and pepper.
Toast your bagel bases and pile on the avocado and tomato, topping it all off with the eggy bagel lids.
The hole in your bagel has never tasted so good.