Place sliced bacon in a cold skillet over medium heat. Cook for 6–8 minutes, flipping until crispy. Transfer to a paper towel-lined plate to drain grease.

In a bowl, crack four eggs and add a pinch of salt. Whisk until combined. Set aside.

Heat a nonstick pan over medium-low heat, add butter, then pour in the whisked eggs. Stir gently for 3–4 minutes until fluffy.

Slice bagels in half and toast them until golden brown, about 3–4 minutes. Optionally butter the insides.

Assemble sandwich: place cheddar cheese on the bottom half, layer scrambled eggs, then crispy bacon, and sprinkle chives before closing.

Serve warm alongside coffee or juice.