Begin by slicing the everything bagel in half and placing it in a toaster or under the broiler. Toast for about 3-5 minutes, or until golden brown and crisp.

Once the bagel is toasted, generously spread a layer of chive and onion cream cheese on both halves.

In a skillet over medium heat, cook the bacon strips for about 5-7 minutes, flipping halfway through, until crispy.

Chop the cooked bacon into bite-sized pieces, and slice the romaine lettuce and tomato. Pat the tomato dry.

In a mixing bowl, combine the chopped bacon, lettuce, and tomato, sprinkling in kosher salt and freshly ground black pepper. Toss gently.

Carefully add the diced avocado and gently fold it in to avoid mashing.

Spoon the filling onto the cream cheese-covered bottom half of the toasted bagel and place the other half on top.

Slice the assembled bagel in half for easy handling and serve immediately.