Not So Classic Breakfast Sandwich Recipe

Make spicy mayo

In a small bowl, combine mayonnaise and sriracha. Taste and adjust heat. Set aside at room temperature.

Whisk eggs

Crack the eggs into a medium bowl. Add whole milk, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until uniformly pale and slightly frothy (about 20–30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low and add 1/2 tablespoon butter. Once melted and foamy, pour in the egg mixture. Allow eggs to sit undisturbed for 10–15 seconds, then gently stir with a spatula, pushing cooked edges toward the center. Continue cooking slowly, folding until soft-curd scrambled but still slightly glossy, about 2–3 minutes total. Remove from heat early — residual heat will finish them. Season with remaining salt and pepper to taste and fold in half the sliced green onion. Keep warm.

Cook bacon (optional)

If using bacon, heat a small skillet over medium. Add bacon slices (no oil needed for a nonstick skillet; use 1 tsp olive oil if pan is lean). Cook 3–4 minutes per side until crisp to desired doneness. Transfer to a paper towel-lined plate to drain and keep warm.

Toast and butter muffins

Split the English muffins and butter each cut side with the softened unsalted butter. Toast cut-side down in a clean skillet over medium or under a broiler until golden and crisp, about 2–3 minutes. If using broiler, watch closely to avoid burning.

Melt cheese on bottom halves

Place the toasted bottom halves in the skillet over low heat. Top each bottom half with a slice of pepper jack cheese and allow it to soften and begin to melt, about 30–60 seconds. Remove skillet from heat to avoid over-melting while you assemble.

Prepare avocado

Spoon the avocado into a small bowl, mash lightly with a fork, add lime juice and a pinch of salt and pepper. Mash to a spreadable consistency but leave some small chunks for texture.

Assemble sandwich

On each cheese-topped bottom muffin half, spread half the spicy mayo, then spread half the mashed avocado. Add a handful of baby spinach, then divide the soft scrambled eggs evenly on top. Top eggs with cooked bacon (if using) and sprinkle the remaining sliced green onion and pickled jalapeños over the eggs. Cap with the toasted muffin tops (spread remaining spicy mayo on the inside of each top if desired).

Press sandwich lightly to compact, slice in half if desired, and serve immediately while warm. Offer extra sriracha or pickled jalapeños at the table for added heat.