• Wash and dry produce.

• Crack each egg* into a separate small microwave-safe bowl (for 4 servings, work in batches and reuse bowls). Gently pierce yolks with a fork, then stir once (yolks will be broken but not fully blended); season with salt and pepper. Cover bowls with plastic wrap and microwave for 60 seconds. If needed, continue to microwave in 30-second intervals until eggs are cooked through. TIP: We were able to fit two bowls in the microwave at the same time.

• While eggs cook, in a third small bowl, combine sour cream with as much hot sauce as you like. Halve and toast buns.

• Spread a thin layer of spicy crema on cut sides of top and bottom buns; fill with eggs, gouda, a small handful of arugula, and half the crispy onions.

• In a medium bowl, toss remaining arugula with as much dressing as you like.

• Divide sammies and salad between plates; top salad with remaining crispy onions and serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.