Egg & Pimento Cheese English Muffins
This savory breakfast sandwich packs a southern-inspired punch with rich, homemade pimento cheese and crispy-edged, runny-yolk eggs. Creamy, tangy, and just a little spicy, the pimento cheese is spread onto toasted Thomas’® Buttermilk English Muffins for the perfect balance of texture and flavor. Finished with a dash of smoked paprika, each bite is bold, satisfying, and full of morning comfort.
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Ingredients
for 6 servings
Pimento Cheese:
- 2 (8-ounce) cream cheese blocks, cut into 2-inch cubes and softened
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cayenne pepper
- 4 cups shredded sharp cheddar cheese, divided
- 2 (4-ounce) jars diced pimiento peppers, well-drained
- 1 medium jalapeno, ribs and seeds removed
- kosher salt, to taste
- freshly ground black pepper, to taste
Additional Ingredients:
- ¼ cup neutral cooking oil (such as canola oil), divided
- 6 large eggs
- 1 (6-count) package of Thomas'® Buttermilk English Muffins, split and toasted
- smoked paprika, to taste
Nutrition Info
- Calories 809
- Fat 66g
- Carbs 10g
- Fiber 0g
- Sugar 1g
- Protein 42g
Estimated values based on one serving size.
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Preparation
- Make the pimento cheese: Puree the cream cheese, mayonnaise, garlic powder, onion powder, cayenne pepper, and 2 cups of the cheddar cheese in a food processor until mostly smooth but with some chunks remaining, 2–3 minutes.
- Add the pimiento peppers, jalapeno, and remaining 2 cups of cheddar cheese. Process until small chunks of pepper and cheese remain, about 1 minute. Season to taste with salt and pepper.
- Heat 2 tablespoons of the oil in a large skillet over medium-low. Crack 3 of the eggs into the skillet, and sprinkle with salt. Cover with a lid, and cook until the top is firm but the yolk is still runny, for 1-2 minutes. Remove the lid, and cook until the egg edges turn crispy, 30–60 seconds. Transfer cooked eggs to a plate. Repeat the process with the remaining 2 tablespoons of oil and 3 eggs.
- Spread a thin layer of the pimento cheese over each cut side of the toasted Thomas'® Buttermilk English Muffins. Place 1 egg on the bottom half of each English muffin, sprinkle smoked paprika, and top with the top half.
- Enjoy!
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