Photo of Jammy egg breakfast sandwich by WW

Jammy egg breakfast sandwich

Points® value
Total Time
20 min
5 min
15 min
If you’ve never heard of jammy eggs, picture tender, perfectly cooked whites and gooey yolks that fall somewhere between runny and set. Not as messy as sunny-side up eggs, but richer than hard boiled ones, they’re perfect for stuffing into a grab-and-go sandwich.



4 large

Light English muffin

4 muffin(s), split

Cooked Canadian bacon

4 slice(s)

Light cheddar cheese

¾ cup(s), shredded


6 tbsp(s), chopped

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)


  1. Bring a large pot of water to a boil over high heat. Prepare a medium bowl of ice water. Add the eggs to the boiling water and cook for exactly 7 minutes. Using a slotted spoon, immediately transfer the eggs to the ice water and let cool for 1 minute. Gently crack and peel the eggs.
  2. In a toaster oven or 350°F oven, toast the English muffins for 1 to 2 minutes. Place 1 slice of bacon on each muffin bottom. Sprinkle each muffin top with 3 tbsp of the cheese. Return the muffins to the oven and toast until the bacon is heated through and the cheese is melted, 2 to 3 minutes.
  3. Using a sharp knife, slice the eggs in half. Top each slice of bacon with 2 egg halves. Sprinkle with the scallions, salt, and black pepper. Cover with the muffin tops, cheese-side down.


Per serving (1 sandwich): 234 Cal, 7 g Total Fat, 3 g Sat Fat, 769 mg Sod, 24 g Total Carb, 1 g Sugar, 5 g Fib, 22 g Prot.