To Make the Buffalo Chicken

1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauce, garlic powder, and salt until smooth and glossy. Remove from heat.
2. Add the shredded chicken to the buffalo sauce and use a spatula to coat it. You’re going for glossy, not soggy.

To Assemble the Bagels

1. Preheat your oven to 400°. Line a baking sheet with parchment and arrange your mini bagel halves cut-side up.
2. Gently press down the center of each half with a spoon or your fingers to create a cavity for your yolk to fit in.
3. Sprinkle a cheesy ring around the outer edge of each bagel half making sure to leave the cavity empty.
4. Top with a ring of buffalo chicken, still leaving the center untouched.
5. Bake for 8–10 minutes, until the cheese is bubbly and the bagels are just crisp.

To Add the Egg Yolk

1. Separate your egg yolks (saving the egg whites for another dish) and carefully place one yolk into the center cavity of every bagel half.
2. Bake again for 3 minutes, just until the yolks are slightly set on the outside but jammy in the center.
3. Remove from the oven and sprinkle chives over them.
4. Serve warm. Eat & enjoy! Go team!