Instructions

1. Preheat the oven to 180°. Line a baking tray with foil.
2. Scoop out the avocado flesh and mix it with the lime juice, chopped coriander leaves and the chopped tomato &spring onion pieces. Set aside.
3. Slice the bagels in half horizontally. Put them on a large, non-stick baking tray, cut side facing upwards. Put the tray on a lower shelf in the oven and bake until lightly toasted (this should be about 5-8 minutes). Remove the base parts of the bagels onto a plate.
4. Leave the tops of the bagel in the tray, turning them over. Break an egg into each hole and carefully put the tray back in the oven and cook on the lower shelf for about 8-10 minutes.
5. Meanwhile, mix the chipotle paste and maple syrup. Put the bacon slices on the lined tray and brush the top with the paste. Bake for 8 minutes on the top oven shelf, until golden brown, then turn them over and brush with the remaining paste. Bake for a further 3-5 minutes, until crispy. Take the tray out of the oven and keep the bacon warm on a plate.
6. Check the eggs in the bagel tops - if not cooked through to your liking, put the tray on the upper shelf of the oven and turn on the grill for a few seconds (be carefully though, the bagel burns very easily!)
7. Spread the bases of the bagels with the guacamole, then put 3 bacon rashers on the top of each. Put the egg-in-the-hole bagel on the top and serve.