In a small bowl, combine mayonnaise, minced chipotle peppers, and fresh lime juice. Stir until the mixture is smooth and creamy, then set it aside.

Place a nonstick skillet over medium heat and add butter or oil. Allow it to melt and get hot.

Crack the eggs directly into the skillet, being careful not to break the yolks. Cook them to your desired doneness, about 2-3 minutes for sunny-side up; season with salt and pepper.

While the eggs are cooking, pop the English muffins in the toaster until they’re golden and crisp.

Spread a generous layer of the chipotle mayo on the toasted sides of the muffins. Add a slice of cheese, followed by the cooked egg, and top with bacon or sausage and avocado or spinach if desired.

Close the sandwiches together and serve warm.