In a medium bowl, combine 1/2 cup mayonnaise, 1-2 minced chipotle peppers in adobo sauce, and the juice of half a lime. Whisk until smooth and set aside.

Heat a skillet over medium heat, adding 1 tablespoon of butter or oil. Crack in 2-4 eggs and cook until the whites are set and yolks are still runny, about 4-5 minutes for sunny side up.

Split 2 English muffins in half and toast them cut-side up in a toaster oven at 350°F until golden brown, about 5-7 minutes.

Spread chipotle mayo on the toasted muffins, lay a slice of sharp cheddar cheese, and place cooked eggs over the cheese. Add optional toppings if desired.

Top with remaining muffin halves, press down gently, and serve warm, optionally garnished with avocado slices or cilantro.