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.

Add the chorizo to a cast iron skillet and cook for about 4 minutes, or until done, stirring occasionally. Remove and place on a paper towel to drain well.

Cut the bagels in half and spread the 2 halves equally with butter and 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 let cook for about 3 minutes, or until the whites begin to set up. With a spatula, break the yolk and spread it around gently. Continue to cook for 1 to 2 minutes, then flip and cook for 2 minutes, or until cooked through.

To the bottom of the toasted bagel, spread 2 tablespoons of the bean mixture, queso fresco, to taste, fried egg, chorizo, queso fresco, half the avocado, and drizzle 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.