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1
In a small mixing bowl, cream together butter and feta until smooth.
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2
Set aside.
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3
If making ahead, refrigerate overnight in an airtight container.
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4
Bring to room temperature before beginning the eggs.
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5
In a large mixing bowl, whisk together the eggs, half and half, rosemary, thyme, salt and pepper.
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6
Melt butter in a large skillet over medium flame.
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7
Once the butter starts to bubble, add egg mixture.
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8
Using a rubber scraper, move the eggs around the pan for a smooth consistency.
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9
If you'll be serving eggs later, remove the pan from the heat while the eggs are still slightly runny.
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10
Cover and set aside.
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11
Arrange the English muffin halves on a baking sheet and top with roasted peppers.
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12
Preheat broiler.
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13
Spoon the eggs over the red peppers.
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14
Divide the butter and cheese mixture among the six servings.
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15
Broil until golden brown, about three minutes.
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16
Note: Roasted peppers are available in many supermarkets.
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17
To make your own, place whole peppers over gas burner or under the broiler.
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18
Rotate pepper until entire skin is blackened and blistered.
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19
Put into zippered plastic bag to cool.
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20
Peel off black skins, then core and seed.
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21
By keeping the peppers whole during this process, you'll retain the wonderful juices.
