Spicy Egg English Muffin Sandwich

3 Servings
10 Prep Time
12 Cook Time

A real eye-opener, this sandwich’s sriracha lime mayo pairs well with its slices of creamy avocado and Queso Fresco crumbles.

Avocado

Ingredients

6 Thomas’® Whole Wheat English Muffins
¼ cup mayonnaise
2 tablespoons Sriracha
1 tablespoon minced cilantro
1 pound ground pork
½ tablespoon ground sage
½ tablespoon pure maple syrup
1 teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon dried thyme
⅛ teaspoon marjoram
Pinch of cloves
2 teaspoons lime juice
1-2 teaspoons olive oil
½ cup Queso Fresco
6 eggs
1-2 avocados, sliced
Cilantro

Directions

1. In a small bowl, stir together the lime juice, mayonnaise, Sriracha and minced cilantro. Refrigerate until needed.
2. Place the pork in a medium bowl. Add the sage, syrup, salt, pepper, thyme, marjoram and cloves. Mix to distribute the spices evenly, then form into 6 balls of equal size. Flatten each ball into a thin patty, slightly larger than the english muffins.
3. Heat the olive oil in a skillet over medium heat. Place the patties in the skillet and cook until the bottom side has browned, 1-2 minutes. Flip the patties, turn down the heat, and cover. Cook until cooked through, 5-8 minutes. When there is 1 minute left, add a spoonful of Queso Fresco to the top of each patty. While the patties are cooking, cook your eggs to your preference.
4. Toast the English muffins. Place a sausage patty on the bottom half of each muffin, then top with some of the avocado. Add an egg, and extra cilantro, if desired. Spread some of the sriracha cilantro mayo on the top half of the English muffin, and place on top of the sandwich. Serve immediately.
Spicy Egg English Muffin Sandwich A real eye-opener, this sandwich’s sriracha lime mayo pairs well with its slices of creamy avocado and Queso Fresco crumbles. 3 servings 6 Thomas’® Whole Wheat English Muffins
¼ cup mayonnaise
2 tablespoons Sriracha
1 tablespoon minced cilantro
1 pound ground pork
½ tablespoon ground sage
½ tablespoon pure maple syrup
1 teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon dried thyme
⅛ teaspoon marjoram
Pinch of cloves
2 teaspoons lime juice
1-2 teaspoons olive oil
½ cup Queso Fresco
6 eggs
1-2 avocados, sliced
Cilantro
1. In a small bowl, stir together the lime juice, mayonnaise, Sriracha and minced cilantro. Refrigerate until needed. 2. Place the pork in a medium bowl. Add the sage, syrup, salt, pepper, thyme, marjoram and cloves. Mix to distribute the spices evenly, then form into 6 balls of equal size. Flatten each ball into a thin patty, slightly larger than the english muffins. 3. Heat the olive oil in a skillet over medium heat. Place the patties in the skillet and cook until the bottom side has browned, 1-2 minutes. Flip the patties, turn down the heat, and cover. Cook until cooked through, 5-8 minutes. When there is 1 minute left, add a spoonful of Queso Fresco to the top of each patty. While the patties are cooking, cook your eggs to your preference. 4. Toast the English muffins. Place a sausage patty on the bottom half of each muffin, then top with some of the avocado. Add an egg, and extra cilantro, if desired. Spread some of the sriracha cilantro mayo on the top half of the English muffin, and place on top of the sandwich. Serve immediately.   Spicy Egg English Muffin Sandwich
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