• 4 English muffins, split and toasted
  • 2 Tbsp House Hot Sauce (recipe follows)
  • 2 Tbsp butter
  • 2 Tbsp extra virgin olive oil
  • 4 eggs
  • Salt and pepper, to taste
  • 4 slices American cheese
  • 12 oz Smithfield Ham
  • 4 slices tomato
  • 2 avocados

House Hot Sauce

  • 8 oz chili peppers (Fresno or fresh cayenne), tops removed and coarsely chopped
  • 2-3 garlic cloves, peeled
  • 1 tsp coarse kosher salt*
  • ¼  cup water
  • ¼  cup apple cider vinegar or white wine vinegar
  • Salt and pepper, to taste




Meal Course:


Dish Type:



  1. Butter both insides of toasted English muffins. Add some House Hot Sauce, to taste.
  2. In small skillet, add tiny amount of butter and tiny amount of olive oil.
  3. Fry eggs to your liking, over easy to over hard. Season with salt and pepper. As eggs are flipped, add slices of cheese and heat for 1 minute.
  4. Slice ham into ¼-inch slices.
  5. In same pan, add remaining butter and sear ham on both sides until slightly brown.
  6. Place tomatoes, ham and then egg with cheese on English muffins.
  7. Slice avocados in shell, and remove slices from shell with spoon. Fan slices and place them on eggs.
  8. Season avocados with salt and pepper.
  9. Drizzle remaining olive oil over avocados.
  10. Place tops of English muffins on.

House Hot Sauce:

  1. Add peppers, garlic cloves, kosher salt and water to food processor. Process until ingredients reach texture of chunky salsa.
  2. Transfer to clean glass container, and cover with cheesecloth. Leave on counter at room temperature for 24-48 hours.
  3. After 1-2 days, stir in apple cider vinegar. Leave on counter, covered with cheesecloth for 5-7 days.
  4. After 1 week, transfer to blender, and purée until smooth. Adjust seasoning.
  5. Transfer to clean jar or hot sauce bottle, and refrigerate. (It will last for several months.)