Slice the bagels in half, horizontally. Make the hole in the top half of the bagels bigger, using a knife. It needs to be about 2cm (1.78”) diameter.

Spread the cut sides of the bagels with the butter.

Heat a large frying pan (skillet) over a low-medium heat and place the bagels in the pan, cut-side-down.

Break an egg into a small bowl and carefully pour it into the hole of the top half of one of the bagels (don’t worry if it runs out a little). Repeat with the other egg, so both bagel tops have an egg in them. Sprinkle a pinch of salt and pepper on the eggs.

Place a lid on the pan (or use foil) and cook for 3-4 minutes, checking a few times, until the egg white is cooked, and the yolk is still soft. If you find the bottom halves of the bagels are browning more than you’d like, you can take them out of the pan (the top halves will be protected as some of the egg white will have run underneath them).

Meanwhile, slice open the avocado, remove the stone and scoop the flesh into a small bowl. Add the lime juice, salt and pepper and mash the avocado with a fork.

Place the bases of the bagels on plates and spoon on the avocado mixture.

Sprinkle on the crumbled feta, chopped coriander and drizzle with sweet chilli sauce.

Using a spatula, carefully remove the egg-bagel-tops and place on top of the avocado mixture. Serve immediately.