For the Creamy Green Chile Sauce

1. Combine all ingredients in a food processor or blender.
2. Blend ingredients until completely combined and smooth.
3. Transfer to a lidded container if not using right away, and store in the refrigerator for up to 2 days.

For the sandwiches

1. Place butter in a medium saute pan set over medium-low heat.
2. Once the butter has melted, carefully crack Eggland’s Best eggs into the pan. Season with salt if desired. Top with a tight-fitting lid and allow to cook, undisturbed, for about 2 minutes. You want the whites cooked through, but the yolk still runny!
3. Meanwhile, top one-half of the toasted English muffins with the chicken breakfast sausage and shredded pepper jack cheese. Spread the Creamy Green Chile Sauce on the other half.
4. Top the sausage with the sunnyside-up egg, and extra cilantro if desired.