Peameal and Cheese Breakfast Sandwich

Directions

1. Heat a large pan over medium heat. Butter each half of the buns on both sides.
2. Toast buns, cut side down, pressing slightly until golden brown, about 2 minutes. Set aside on a tray.
3. In the same pan, cook peameal bacon until lightly golden and cooked through, about 3-5 minutes. Meanwhile, generously spread chipotle mayonnaise on both sides of the bun. Add sliced avocado and peameal bacon.
4. Heat oil in a small non-stick pan over medium. Add eggs and season with salt and pepper. Using a heatproof rubber spatula, cook, lifting edges and flip eggs until mostly set but still slightly runny on top, about 2 minutes. Top with slices of Armstrong marble Cheddar cheese. Allow the cheese to melt on the eggs, about 1 minute.
5. Place eggs on peameal bacon, top with the bun lids and enjoy immediately.