Preheat the oven to 180C. Slice the bagel in two and generously butter each half.

Add the bagels to a nonstick frying pan over a medium heat (buttered side down) and toast for 4

to 5 mins or until golden brown and crispy.

Scoop the flesh from the avocado and mash a little with a fork. Season with lime juice and salt and pepper.

Cut the bagel slices in half down the middle and place on a flat tray lined with foil.

Place the bagel halves side by side slightly separated and carefully line the holes with a slice of Parma ham.

Crack an egg into each Parma ham lined hole and bake in the oven until the white is set but the yolk is still runny. This should take around 8 - 10 mins.

Serve each bagel half with a little smashed avocado and drizzle with Sriracha hot sauce.

Garnish with a sprig of coriander.