Breakfast Sandwich Recipe

Scoop the avocado into a small bowl. Mash with a fork until mostly smooth but still slightly creamy.

Add mayonnaise, Greek yogurt, lime juice, minced garlic, hot sauce, smoked paprika, salt, and black pepper to the mashed avocado.

Whisk or blend with an immersion blender until very smooth. If the aioli is too thick, thin with up to 1 teaspoon of water, adding a little at a time until spreadable.

Taste and adjust seasoning — add more hot sauce for heat, lime for brightness, or salt as needed. Cover and refrigerate until ready to assemble (keeps well up to 24 hours).

Parboil (optional for faster crisping): Place diced potatoes in a pot, cover with cold water, add 1/2 teaspoon salt, bring to a simmer, and cook 5 minutes until just starting to soften. Drain and pat dry. (If skipping, start with raw potatoes.)

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the diced potatoes in a single layer. Let cook undisturbed 4–6 minutes to develop a golden crust.

Toss potatoes and push them to the pan surface; add diced onion and red bell pepper. Continue to cook, stirring occasionally, until potatoes are tender and crisped all over, about 8–10 more minutes total.

Lower heat to medium, add minced garlic, smoked paprika, ground cumin, thyme leaves, salt, and pepper. Stir to combine and cook 1–2 minutes until fragrant.

Taste and adjust seasoning. Stir in chopped parsley if using. Remove from heat and keep warm while you cook eggs and toast muffins.

Toast the English muffins or rolls until golden. Butter the cut sides lightly if desired.

In a nonstick skillet over medium-low, add 1 tablespoon butter and let melt. Crack eggs into the pan and cook to desired doneness: sunny-side up about 3–4 minutes (cover for firmer whites), or over-easy/medium by flipping and cooking additional 30–60 seconds. Season eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper while cooking.

Place a slice of cheese on each toasted muffin top or bottom and briefly return to the pan (or broil) to melt, about 30–60 seconds.

Spread 1–2 tablespoons of spicy avocado aioli on the bottom half of each muffin. Add a generous spoonful (about 1/3 cup) of warm breakfast potatoes on top of the aioli to create a hearty layer.

Top potatoes with the egg, melted cheese, and optional sliced tomato or a handful of baby spinach. Close the sandwich with the top muffin half.

Serve immediately while hot, with extra aioli and remaining potatoes on the side.