In a small bowl, combine mayo, minced chipotle peppers, and lime juice. Mix thoroughly until smooth and creamy. Set aside.

Heat a nonstick skillet over medium heat, add butter or oil, then crack the eggs into the skillet. Cook to your preferred doneness, seasoning with salt and pepper.

Split the English muffins in half and toast until golden and slightly crispy.

Spread the chipotle mayo on the bottom halves of the toasted muffins, place a slice of cheddar cheese on top, and add the cooked egg.

Layer in bacon or sausage if desired, and add slices of avocado or spinach.

Top each sandwich with the muffin tops and press down gently. Garnish with cilantro or scallions before serving.