Whisk together mayonnaise, minced chipotle peppers, and lime juice in a small bowl until smooth.

Heat a nonstick skillet over medium heat; add butter or oil and crack the eggs in, cooking until whites are set and yolks are slightly runny.

Split English muffins in half and toast them until golden brown.

Spread chipotle mayo on the toasted muffin halves, add cheddar cheese, cooked eggs, and optional add-ins.

Serve immediately, garnished with cilantro or scallions.