1. 1. In a small bowl, mix the mayonnaise, adobo sauce, and red pepper flakes until smooth and creamy.

2. 2. Place the bacon in a cold skillet and turn the heat to medium. Cook until crisp, then drain and set aside.

3. 3. Whisk the eggs with a small splash of water until well combined.

4. 4. Melt a bit of butter in a nonstick skillet over medium-low heat. Pour in the whisked eggs and cook until the edges begin to set, about 2–3 minutes.

5. 5. Using a spatula, gently fold the edges of the eggs inward to create a thick, fluffy square that will fit your bagel.

6. 6. Toast the bagel halves until golden brown.

7. 7. On the bottom half of the bagel, place the folded egg, then add the crispy bacon and cheddar cheese.

8. 8. Let the heat from the bacon and eggs soften and melt the cheddar.

9. 9. Drizzle the chipotle sauce generously over the top.

10. 10. Sprinkle with chopped chives and cracked black pepper, then add the top bagel half and serve immediately.