• Wash and dry produce.

• Trim and thinly slice half the scallions (all for 4 servings). Slice tomato into ¼-inch-thick rounds.

• Crack each egg* into a separate small microwave-safe bowl. Divide sliced scallions between bowls; gently pierce yolks with a fork, then stir once (yolks will be broken, but not fully blended). Cover bowls with plastic wrap and microwave until eggs are cooked through, 1-2 minutes. Immediately uncover bowls and top eggs with Mexican cheese blend; set aside until ready to serve. (TIP: We were able to fit two bowls in the microwave at the same time. Check eggs after 1 minute; if needed, continue to microwave in 30-second intervals until done.) (For 4 servings, work in batches; transfer cooked eggs to a plate and reuse bowls.)

• While eggs cook, halve and toast buns.

• In a third small bowl, combine mayonnaise with as much hot sauce as you like.

• Spread top buns with guacamole. Spread bottom buns with spicy mayo. Fill buns with cheesy eggs, tomato, and a few tortilla chips.

• Divide sandwiches between plates and serve with remaining tortilla chips on the side. ***Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.***