For the guac:
1 ripe avocado
1 lime, juiced (about 2 Tbs.)
1/2 tsp. kosher salt
For the chipotle salsa:
2 chipotles en adobo plus 2 Tbs. adobo sauce
2 Tbs. sunflower oil or canola oil, more as needed
1 tsp. granulated sugar
½ tsp ground cumin
¼ tsp. Kosher salt
For the sandwich:
8 large eggs
2 Tbs. sunflower oil or canola oil
8 slices sharp cheddar
8 slices Canadian bacon
1 cup homemade or prepared pico de gallo
4 OMM bagels, split and toasted
1. Make the guac: In a medium bowl, mash the avocados with 3 Tbs. of the lemon juice and the salt. Season with more salt and lemon juice to taste.
2. Make the chipotle salsa: Using an immersion blender or a mini chop, puree all of the ingredients together so they become smooth and uniform.
3. Fry the eggs: In a large non-stick skillet over medium heat, working in two batches, fry the eggs over hard with the oil and top with the cheese so it melts melt. Then Brown the bacon for 15 seconds per side.
4. Assemble the sandwiches: Spread the avocado on the top and bottom bagels. Spoon the pico de gallo on the bottom bun, top with the bacon and then the eggs. Drizzle with the chipotle salsa, cut in half and serve.