Toast the bagels until the cut surfaces are crisp but the centers still bend.
Spread 1 tablespoon scallion cream cheese over each bottom half.
Melt the butter in a nonstick skillet over medium heat and crack in the eggs with space between them.
Season with salt and black pepper, cook for 2 minutes, flip and cook for 1 to 2 minutes until the whites are firm and the centers reach 160°F.
Place one Pepper Jack slice over each egg and cover for 30 seconds.
Set the eggs on the bagels and close the sandwiches gently so the yolks stay centered.
