SPG Maple Pork Breakfast Sandwiches

Ingredients:

• 1 lb. ground pork

• 1 Tbsp Abraham’s Smoked Rosemary SPG (salt, pepper, garlic blend)

• 1 Tbsp maple syrup

• 4-5 English muffins

• Butter (for toasting muffins)

• Yellow mustard (optional)

• 4-5 eggs

• 4-5 slices of your favorite cheese

Instructions:

1. Mix the Meat:
   In a large bowl, combine 1 lb. of ground pork with 1 tablespoon of Abraham’s Smoked Rosemary SPG and 1 tablespoon of maple syrup. Mix until well blended.

2. Form the Patties:
   Divide the seasoned pork into 4-5 equal portions. Shape each into a thin, round patty, about 4 to 5 inches in diameter. The patties will shrink significantly, once cooked.

3. Cook the Patties:
   Heat a cast iron skillet over medium heat. Cook the patties for about 3–4 minutes per side, or until golden brown and cooked through. Remove patties and set aside.

4. Fry the Eggs:
   In the same skillet (or a clean one), fry the eggs to your preferred doneness.

5. Toast the Muffins:
   Split the English muffins and toast until golden. Spread butter on both sides, then brush one side lightly with yellow mustard.

6. Assemble the Sandwiches:
   On one half of the English muffin, layer one cooked pork patty, add the fried egg and cheese. (We used muenster, pictured above) And, top with the other muffin half… of course.

7. Serve and Enjoy!
   Serve warm and enjoy a satisfying and filling savory breakfast sandwich!