Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then)
Crack egg into a small bowl and gently slip it into the water: Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water.
Turn off heat, cover pan, set timer for 4 minutes: Turn off the heat and cover the pan. At this point the egg whites should be completely cooked, while the egg yolks are still runny.
Gently lift the poached eggs out of the pan with a slotted spoon.
In a small frying pan, under medium heat, melt butter until it is nice a frothy.
Toss in garlic, and let it slightly brown. Toss in white onion and mix until translucent. Then toss in sweet peppers. Let them soak in the juices while tossing in pan (about 20sec). Add in ground beef and let meld together for about a minute. Mix in cilantro and move to one side of pan.
Mix in shredded cheese and let melt. On the cleared portion of the pan, place in round Canadian bacon and let wear on both sides about 45sec each side.
Toast bagel to personal preference. Spread dijon mustard across the bottom as a base. Place Canadian bacon, then southwestern mixture. Top with poached eggs, green onion and bacon bits. Place top bagel.
Serve and enjoy!
