Jammy egg breakfast sandwich

4–6

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. Place a large bowl of ice water next to it on the counter. Cook the eggs for exactly 7 minutes. Using a slotted spoon, transfer the eggs to the bowl of ice water and let sit 1 minute. Gently crack the eggs and peel. Set by the pot of hot water. 2. In a toaster oven or oven heated to 350°F, toast the muffins 1 to 2 minutes. Place one slice of the bacon on one half (cut side up). Top the other half (cut side up) with 3 tbsp cheese. Return to the toaster oven or oven and toast until the bacon is warmed through and the cheese is melted, 2 to 3 minutes more. 3. To rewarm the eggs, use the slotted spoon to dip the eggs back into the pot of hot water for a moment (or run under hot water). Using a sharp knife, slice the eggs in half and top each slice of bacon with 2 egg halves. Sprinkle with the scallions, salt, and pepper. Top with the other muffin half, cheese side down.

Per serving (1 sandwich) 250 Cal, 10 g Total Fat, 4 g Sat Fat, 570 mg Sod, 24 g Total Carb, 1 g Sugar, 6 g Fib, 20 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.

Everything Bagel Strata

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