Jammy egg breakfast sandwich
5
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Egg
4 item(s), large
Light English muffin
4 muffin(s), split
Uncooked Canadian bacon
4 slice(s)
Light cheddar cheese
¾ cup(s), shredded
Scallions
6 Tbsp, chopped
Table salt
¼ tsp
Black pepper
¼ tsp
Instructions
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.
4
Serving size: 1 sandwich
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