Egg & Pimento Cheese English Muffins

Ingredients

• (8-ounce) cream cheese blocks

  2 (8-ounce) cream cheese blocks, cut into 2-inch cubes and softened

• mayonnaise

  ¼ cup mayonnaise

• garlic powder

  ½ teaspoon garlic powder

• onion powder

  ½ teaspoon onion powder

• ground cayenne pepper

  ½ teaspoon ground cayenne pepper

• shredded sharp cheddar cheese

  0.7 c

• (4-ounce) jars diced pimiento peppers

  2 (4-ounce) jars diced pimiento peppers, well-drained

• medium jalapeno

  1 medium jalapeño, ribs and seeds removed

• kosher salt

  Kosher salt, to taste

• freshly ground black pepper

  Freshly ground black pepper, that taste

• neutral cooking oil (such as canola oil)

  ¼ cup neutral cooking oil (such as canola oil), divided

• large eggs

  6 large eggs

• (6-count) package of Thomas'® Buttermilk English Muffins

  1 (6-count) package of Thomas'® Buttermilk English Muffins, split and toasted

• smoked paprika

  Smoked paprika, to taste

Instructions

1. 1

   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.

   0.7 cshredded sharp cheddar cheese¼ cup mayonnaisemayonnaise½ teaspoon garlic powdergarlic powder½ teaspoon onion powderonion powder½ teaspoon ground cayenne pepperground cayenne pepper
2. 2

   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.

   0.3(4-ounce) jars diced pimiento peppers0.2medium jalapeno0.7 cshredded sharp cheddar cheese½ teaspoon ground cayenne pepperground cayenne pepperKosher salt, to tastekosher salt
3. 3

   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.

   1large eggsKosher salt, to tastekosher salt
4. 4

   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.

   0.7 cshredded sharp cheddar cheese0.2(6-count) package of Thomas'® Buttermilk English MuffinsSmoked paprika, to tastesmoked paprika
5. 5

   Enjoy!