Avocado Bagel

In a small bowl, combine the avocado and the cream cheese and mash with a fork. Add a squeeze of lemon juice, adding more if desired. Add salt and pepper to taste and stir to combine. Set aside while you toast the bagel. Melt 1 tbsp. butter in a nonstick skillet over medium heat. When the butter has melted, place the bagel halves in the skillet cut-sides down. Toast until golden. Turn off the heat and place the bagel halves on a plate, toasted sides up. Use a cookie cutter (or small glass) to cut a bigger hole in the center of the bagel. Spread with mashed avocado mixture (and eat the buttery bagel scraps). Wipe the skillet clean with a paper towel. Melt remaining butter over medium heat and return the bagel to the skillet, avocado-side up. Crack an egg in the center of each hole and season the egg with salt and pepper to taste. Cover the skillet with a large lid and cook until the egg has reached your desired doneness, about 4 minutes for a runny sunny-side up egg. Transfer to a serving plate and drizzle with hot sauce if desired. Enjoy immediately.