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Start by toasting the sourdough bread in a pan with a bit of olive oil until golden brown.
Prepare the hash brown according to your preference, ensuring it's crispy.
Cook the bacon until it's nice and crispy.
Scramble the eggs until they are fluffy and fully cooked.
Assemble the sandwich by spreading basil pesto and chili crunch mayo on the toasted sourdough.
Layer the scrambled eggs, crispy bacon, hash brown, grated Monterrey Jack, and slices of avocado on top.
Finish with a sprinkle of flaky salt before closing the sandwich.