In a small bowl, blend ¼ cup of mayonnaise with 1–2 minced chipotle peppers in adobo sauce and the juice of half a lime. Stir until smooth and creamy. Set aside.

Preheat your toaster or oven to medium heat. Slice the English muffins in half and toast them until golden brown and crispy, about 3-5 minutes.

Heat a non-stick skillet over medium heat and add a small knob of butter or a drizzle of oil. Crack in the large eggs and season with salt and pepper. Cook until whites are set and yolks are runny, about 3-4 minutes.

Assemble by placing a slice of sharp cheddar cheese on each toasted muffin half, topping with a cooked egg, and spreading a layer of chipotle mayo over the egg.

If desired, add layers of cooked turkey bacon or chicken sausage patties and avocado slices or spinach before capping with the other muffin half.

Serve immediately while warm, alongside fresh fruit or a light salad.