Combine the softened butter, chopped Calabrian chiles, honey and salt in the bowl of a food processor or a container just large enough to fit the head of an immersion blender and blend until smooth.

Preheat a Carbon Steel Griddle over medium. Split the english muffins and toast both sides until warm and lightly browned, about 3 minutes.

While the muffins are toasting, divide the breakfast sausage into 2.5 oz. balls. Increase the heat to medium-high and add a light drizzle of neutral oil to the griddle, spreading to coat. Drop each ball of sausage onto the griddle and smash with a Grill Press. Cook until brown and crisp, about 2 minutes. Flip and top each with a slice of American cheese, cooking for 2-3 minutes more. Transfer to a plate.

Reduce the heat to medium-low, and add 4 eggs to the griddle. Sprinkle with salt and fry to desired doneness (I suggest a runny or jammy yolk!).

Spread each side of the English muffins with Calabrian-chile honey butter, and add the sausage and cheese followed by the eggs. Enjoy!