1. Place each half of the roll on separate serving plates. Divide avocado slices between halves of roll; lightly smash avocado onto toast just enough to keep it from falling off.
2. Press bacon slices on top of avocado.
3. In a nonstick skillet, melt butter over medium heat. Add eggs; using a spatula, stir eggs occasionally and gently while moving the pan on and off the heat. Cook until eggs are almost done but still quite soft and glossy, adding cheese in the last 30 sec. of cooking (eggs will continue to cook when they are removed from the heat, so remove them from the pan right away so they don't overcook).
4. Scoop eggs on top of bacon slices; spoon chipotle sauce on top of eggs.
5. Garnish with cilantro; season with salt and pepper.

CHIPOTLE SAUCE: In a small microwave-safe dish, stir together ¼ cup each Kowalski's Enchilada Sauce, green tomatillo salsa (such as Frontera brand) and 1-2 tsp. minced canned chipotle chile peppers in adobo. Microwave, stirring every 20 sec., until very warm (about 1 min.). Makes about ½ cup.