California BLT "Egg in a Hole" Sandwich

Ingredients:

• 2 bagels sprinkled with poppy and sesame seeds
• 4 slices of bacon
• 1 medium avocado
• Juice of half a lemon
• 1/4 tsp red pepper flakes
• 2 large eggs
• 1 oxheart tomato, chopped
• 1 cup arugula
• 1 tbsp. l. olive oil

Preparation:

1. Preheat the oven to 200°C (400°F). Arrange the bacon slices in a large oven-safe skillet and fry over medium-high heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate. Reserve 2 teaspoons of the bacon fat and discard the rest.
2. Reduce heat to medium. Cut each bagel in half on the side. Fry the bottom halves, cut side down, in a skillet until golden brown, about 3-4 minutes.
3. Meanwhile, combine the avocado, lemon juice, red pepper flakes, 1/4 teaspoon salt, and a few grinds of pepper in a small bowl.
4. Remove the bagels from the pan and spread the avocado purée evenly over the toasted side. Place the top two bagel halves cut-side down in the pan. Crack an egg into each bagel hole and season with salt and pepper. The whites will start to leak under and over the bagels, but that's normal. Just make sure the yolks stay in the holes.
5. Cover the pan and cook until the whites are crisp and the bagel edges are toasted, 3-4 minutes. Transfer the pan to the oven and continue baking until the whites are completely set but the yolks are still runny, about 5 minutes.
6. Meanwhile, top each avocado-smeared bagel half with a slice of tomato, some arugula, and 2 slices of bacon. Drizzle with olive oil, salt, and pepper. Top with egg-covered bagels. Cut each sandwich in half.