1 pound ground pork
1 tablespoon maple syrup
2 teaspoons dried thyme
½ teaspoon salt
1 tablespoon oil
6 English muffins
1 package Cabot Extra Sharp Cheddar Cracker Cuts
Optional: butter, honey, spicy mayonnaise, or other spread
Prep: 5 mins | Cook: 10 mins | Total: 15 mins
COMBINE the pork, maple syrup, dried thyme and salt in a large bowl. Mix with a spoon or your hands until the seasonings are evenly distributed.
DIVIDE the pork into six servings and shape into round patties.
HEAT half the oil in a skillet over medium heat. Add the patties and cook about 3 minutes per side, until the outside is browned and the inside reaches 160F degrees. Remove from skillet and set aside.
TOAST the English muffins in the skillet then remove and set aside.
ADD remaining oil and cook the eggs to your liking. For a fried egg with a runny yoke: fry until the whites just begin to set, 2-3 minutes, then flip. Top with 3 slices of Cabot Extra Sharp Cracker Cuts per egg. Cook for an additional minute or so to melt the cheese.
BUILD the sandwiches. Set out the bottom halves of the English muffins. If desired, spread with butter, honey or spicy mayonnaise. Add the pork patties and the eggs, season with cracked pepper and salt to taste and top with the muffin tops. Serve and enjoy!
Recipe courtesy of Cabot Creamery Co-operative