Prep 15 mins
Cook 15 mins
The indulgent amount of butter and cream makes these eggs taste amazing. Try substituting bleu cheese for feta for a nice punch.
- 3 tablespoons unsalted butter, room temperature
- 3 ounces feta cheese, room temperature
- 5 eggs
- 3 English muffins, split and toasted
- 6 slices roasted sweet peppers, cut into 3 inch triangles
- 1⁄2 cup half-and-half
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 5 tablespoons unsalted butter
- rosemary (to garnish)
- thyme (to garnish)
- In a small mixing bowl, cream together butter and feta until smooth. Set aside. If making ahead, refrigerate overnight in an airtight container. Bring to room temperature before beginning the eggs.
- In a large mixing bowl, whisk together the eggs, half and half, rosemary, thyme, salt and pepper. Melt butter in a large skillet over medium flame. Once the butter starts to bubble, add egg mixture. Using a rubber scraper, move the eggs around the pan for a smooth consistency. If you'll be serving eggs later, remove the pan from the heat while the eggs are still slightly runny. Cover and set aside.
- Arrange the English muffin halves on a baking sheet and top with roasted peppers. Preheat broiler. Spoon the eggs over the red peppers. Divide the butter and cheese mixture among the six servings. Broil until golden brown, about three minutes.
- Note: Roasted peppers are available in many supermarkets. To make your own, place whole peppers over gas burner or under the broiler. Rotate pepper until entire skin is blackened and blistered. Put into zippered plastic bag to cool. Peel off black skins, then core and seed. By keeping the peppers whole during this process, you'll retain the wonderful juices.