Pimento Cheese and Pork Belly Breakfast Sandwich

6 Servings
10 Prep Time
1440 Cook Time

Created by Chef Martha Wiggins

Red pepper
 

Ingredients

6 Thomas’® Original English Muffins
8 oz sharp Cheddar cheese, shredded
2 red bell pepper
1 jalapeno pepper
2 cloves garlic, chopped
1 shallot, minced
1 Tbsp Worcestershire
2 Tbsp olive oil
Salt and pepper to taste
12 slices pork belly, or your favorite thick-cut bacon
2 avocados, sliced thin
2 tomatoes, sliced thin
1 red onion, sliced thin
6 eggs

Directions

1. To make pimento cheese, place red bell pepper* and jalapeno in a 500° F oven dressed with a little olive oil and roast about 10-20 minutes or until skin is charred and peppers are tender.
2. Remove peppers and place in a bowl and cover with plastic wrap. Let sit 15 minutes. Once cooled, peel peppers and rough chop, removing ribs and seeds.
3. In a food processor combine roasted peppers, Cheddar cheese, garlic, shallot, Worcestershire and olive oil. Pulse until mostly smooth, I like to leave a little texture. Season to taste with salt and pepper.
4. If using slab pork belly from your butcher, you’ll need about a lb. Season well with a simple BBQ rub** or seasoning salt and let sit at least overnight. The next day roast in the oven at 300° F for about 2 hours or until very tender. Chill. Cut 12 slices and brown pork belly or premade bacon in a skillet. Set aside.
5. In another pan, fry the eggs and set aside.
6. To construct sandwich, toast the Thomas’® Original English muffins in a toaster or oven and spread both sides with pimento cheese. Then layer sliced red onion, tomato, avocado and pork belly. Top this with a fried egg, then cap of with the other half of the Thomas’® Original English muffin and enjoy!

* If you don’t have time to roast peel red bell peppers, canned or in a jar will be just as good. Probably a ⅔ cup. Add a pinch of crushed red pepper to substitute the jalapeno.
** Simple BBQ rub: ½ cup salt, 1 cup brown sugar, 1 Tbsp ground cumin, 1 Tbsp garlic powder, 1 Tbsp paprika, 1 Tbsp chili powder, 1 Tbsp black pepper, 1 tsp cayenne pepper

 

Pimento Cheese and Pork Belly Breakfast Sandwich Created by Chef Martha Wiggins 6 servings 6 Thomas’® Original English Muffins 8 oz sharp Cheddar cheese, shredded 2 red bell pepper 1 jalapeno pepper 2 cloves garlic, chopped 1 shallot, minced 1 Tbsp Worcestershire 2 Tbsp olive oil Salt and pepper to taste 12 slices pork belly, or your favorite thick-cut bacon 2 avocados, sliced thin 2 tomatoes, sliced thin 1 red onion, sliced thin 6 eggs 1. To make pimento cheese, place red bell pepper* and jalapeno in a 500° F oven dressed with a little olive oil and roast about 10-20 minutes or until skin is charred and peppers are tender. 2. Remove peppers and place in a bowl and cover with plastic wrap. Let sit 15 minutes. Once cooled, peel peppers and rough chop, removing ribs and seeds. 3. In a food processor combine roasted peppers, Cheddar cheese, garlic, shallot, Worcestershire and olive oil. Pulse until mostly smooth, I like to leave a little texture. Season to taste with salt and pepper. 4. If using slab pork belly from your butcher, you’ll need about a lb. Season well with a simple BBQ rub** or seasoning salt and let sit at least overnight. The next day roast in the oven at 300° F for about 2 hours or until very tender. Chill. Cut 12 slices and brown pork belly or premade bacon in a skillet. Set aside. 5. In another pan, fry the eggs and set aside. 6. To construct sandwich, toast the Thomas’® Original English muffins in a toaster or oven and spread both sides with pimento cheese. Then layer sliced red onion, tomato, avocado and pork belly. Top this with a fried egg, then cap of with the other half of the Thomas’® Original English muffin and enjoy! * If you don’t have time to roast peel red bell peppers, canned or in a jar will be just as good. Probably a ⅔ cup. Add a pinch of crushed red pepper to substitute the jalapeno.** Simple BBQ rub: ½ cup salt, 1 cup brown sugar, 1 Tbsp ground cumin, 1 Tbsp garlic powder, 1 Tbsp paprika, 1 Tbsp chili powder, 1 Tbsp black pepper, 1 tsp cayenne pepper   Pimento Cheese and Pork Belly Breakfast Sandwich
Chat Unavailable
Chat With Us!

Thanks for reaching out!

Unfortunately, our chat feature is currently unavailable.

Please try again during the times listed below.

Available M-F 8AM-8PM EST

Thanks for reaching out, we're looking forward to hearing from you!

Please click the button below to begin chatting.

Begin Chatting