• Wash and dry produce.

• Roughly chop spinach. Trim and thinly slice scallion greens (save whites for another use).

• Crack each egg* into a separate medium microwave-safe bowl. Gently pierce yolks with a fork, then stir once (yolks will be broken, but not fully incorporated). Divide spinach, scallion greens, and cheddar between bowls and cover tightly with plastic wrap. Microwave until eggs are cooked through, 2 1⁄2-3 1⁄2 minutes. Uncover bowls and top with feta; set aside until ready to serve. (For 4 servings, work in batches; transfer cooked eggs to a plate and top with feta, then reuse bowls.) TIP: We were able to fit two bowls in the microwave at the same time. Check eggs after 2 1⁄2 minutes; if needed, continue to microwave in 30-second intervals until done.

• While eggs cook, halve and toast buns.

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

• Spread cut sides of buns with spicy mayo. Fill buns with spinach, feta, and cheddar eggs.

• Divide sandwiches between plates and serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.