Start by lightly toasting the corn flour tortillas in a dry skillet over medium heat for about 1-2 minutes per side.

Evenly spread a generous layer of cream cheese over each warm tortilla.

Slice the ripe avocado in half, remove the pit, and scoop out the flesh. Cut it into thin slices and layer them over the cream cheese.

Take the smoked salmon and cut it into bite-sized pieces. Layer it evenly over the sliced avocado.

Prepare your jammy eggs by boiling them for about 6 minutes, then peel and cut them in half. Place a half egg atop each taco.

Sprinkle everything bagel seasoning generously over the filled tacos.

Finely chop cilantro and scatter it over each taco as a garnish.

Arrange the tacos on a serving platter and serve them immediately while still warm.