In a small saucepan, over low heat, warm the beans, mayonnaise, green chilis and 1 tablespoon butter. Stir until the mixture is warmed through, about 5 minutes. Set aside.

In a cast iron skillet, over medium heat, fry the bacon until crispy. Set aside.

Cut the bagels in half and spread the 2 halves equally with the 2 tablespoons of butter. Grill or toast until golden brown.

Meanwhile, in a large cast iron skillet over medium heat, melt 1

tablespoon of butter. Add the eggs and fry separately for about 3 minutes, or until the whites begin to set up. With a spatula, break the yolks and spread it around gently. Continue to cook for 1 to 2 minutes, then flip and cook for 2 minutes, or until cooked through.

Spread the bottom bagel with about 2 tablespoons of the bean mixture and top with 1 slice of pepper jack cheese, followed by the fried egg, 3 bacon strips, half the avocado and salsa, to taste. To the top bagel, spread the underside with 2 tablespoons of the bean mixture and place on top. Repeat with the remaining ingredients and serve immediately.