Heat cream cheese in the microwave for 10 seconds to soften it enough to stir. Chop herbs if using fresh, and combine herbs, garlic and cheese in small bowl. Set aside.
Preheat oven to 350ºF. Cook bacon in sauté pan over medium-high heat, turning until bacon reaches desired doneness. Set aside on paper-towel lined plate to cool.
Turn burner down to medium-low and pour off all but 1 tablespoon bacon grease. Allow pan to cool for a minute or two, then return pan to burner. Drop eggs onto pan and fry on one side about 3 minutes, until eggs are just barely set enough to flip. Carefully slide a spatula under eggs, and flip one at a time, taking care not to break the yolks. Fry 1 minute more and place on bagel halves.
Top each egg with a slice of cheese, and place all four bagel halves on a baking sheet. Bake 4 minutes. Cheese should be nice and melty.
Top cheese with bacon and avocado. Give the remaining bagel halves a generous spread of herbed cream cheese and place the halves on top of that mountain of bacon-y, cheesy goodness.