Preheat the oven to 4, 180°C, fan 160°C, and line a baking tray with foil.
If the bagel holes are small, cut away some of the centers.
Mash the avocado with the lime juice and a little salt.
Stir in the tomatoes and set aside.
Mix the chipotle paste and maple syrup.
Put the bacon on the lined tray and brush one side with half the chili-maple paste.
Bake for 8-10 mins, until just crisp, then turn over and brush with the remaining paste.
Bake for a further 5-7 mins.
Meanwhile, in a large ovenproof frying pan set over high heat, toast the cut sides of the four bagel bases for 1-2 mins, until golden.
Remove and spread with the guacamole.
Preheat the grill to high. Heat the oil in the frying pan over medium-high heat and add the bagel tops, cut-side down.
Break an egg into each hole and cook for 10-12 mins, then put the pan under the grill until the tops are cooked to your liking*. Put three bacon rashers on each base, then sandwich with the eggy bagel top; season.