Make the Herb Cream Cheese

• Mix the cream cheese with finely chopped dill, chopped spring onion/green onion, lemon juice, a pinch of salt, and a pinch of black pepper.
• Toast the Bagels (Optional)
• Slice the bagels in half and then toast the halves either in a toaster or in a frying pan (face down, over medium heat in a bit of unsalted butter).
• Make the Scrambled Eggs
• To make fluffy scrambled eggs with big curds (which is what I prefer for this loaded bagel recipe): First, whisk the eggs and a pinch of salt until they’re light and foamy. Then, to a frying pan over medium-high heat, add the unsalted butter. When
  the butter is melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a rubber spatula and fold over. Make sure they don’t burn on the bottom.
• Note: For creamy eggs, add the unsalted butter to a small saucepan over medium-low heat. When the butter is melted, add the whisked eggs and cook them on medium-low heat, stirring continuously. This will yield creamy eggs (not fluffy big curds like the previous method). If the heat is too high, take the saucepan off the heat while stirring for 30 seconds, and then place it back on the lowest heat setting.
• Assemble the Bagels
• Prepare your bagel assembly station: the halved and (optionally) toasted bagels, the herb cream cheese, the halved avocados (sliced into thin slices), the arugula, the scrambled eggs, and the smoked salmon.
• Spread about 1 tablespoon of the herb cream cheese on each half of the bagel. Then add the arugula and sliced avocado on the top half and the scrambled eggs and smoked salmon on the bottom half. Bring it together and then wrap it (as per the instructions below).
• To wrap the bagel, get a square piece of parchment paper/wrapping paper and then place the bagel in a corner. Then, fold the paper over the bagel from the corner on a diagonal until it’s all wrapped. Then, tuck the flaps under the bagel or use a piece of tape to tape the flaps to each other. Cut it in half using a serrated knife.