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Jammy egg breakfast sandwich

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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