Jammy egg breakfast sandwich

4

Prep 5 min

Cook 15 min

Serves 4

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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 eggs 4 light English muffins, split 4 slices Canadian bacon ¾ cup shredded light cheddar 6 tbsp chopped scallions ¼ tsp salt ¼ tsp black pepper

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, cheeseside 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.

2-sentence recipe

Brussels sprouts salad

Toss 2 cups shredded Brussels sprouts with 2 tbsp low-fat red wine vinaigrette and 2 crumbled slices of cooked bacon. Top with 1 poached egg.

Center-cut bacon is slightly less fatty than regular bacon. To reduce Points® even more, use Canadian bacon or deli ham.

For stratas and bread puddings, an overnight soak allows the eggs and other ingredients to mix and mingle.

Shallots can go from pale to burned quickly, so be sure to keep an eye on them in the pan.

Frozen spinach works here too. Just be sure to thaw it and squeeze out all the excess liquid.

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