Toast the bagels until the cut surfaces are crisp.

Spread 1 tablespoon cream cheese over each bottom half.

Whisk the eggs with salt and black pepper.

Melt the butter in a nonstick skillet over medium-low heat and fold the eggs into large soft curds until they reach 160°F.

Cool the eggs for 1 minute and divide them among the bagels.

Top each with 2 ounces smoked salmon and close without pressing.