Basil-Scrambled Egg Breakfast Sandwiches with Charred Corn & Tomato Jam

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 4 brioche buns or English muffins
• 6 large eggs
• 1 1/2 cups fresh sweet corn kernels
• 2 cups diced heirloom or ripe tomatoes
• 1/3 cup fresh basil
• 4 sharp cheddar slices
• 3 Tbsp unsalted butter
• 1 Tbsp brown sugar
• 1 Tbsp apple cider vinegar
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp mayonnaise

Instructions

1. 1Make a quick tomato jam: combine diced tomatoes, brown sugar, vinegar, red pepper flakes, and salt in a small saucepan. Simmer over medium heat 10 to 12 minutes, stirring often, until thick and jammy; cool slightly.
2. 2Heat a skillet over medium-high and melt butter. Add corn kernels and cook 3 to 4 minutes without much stirring until charred in spots; season with salt and set aside.
3. 3Split and lightly toast the buns or English muffins. Spread a thin layer of mayonnaise on the cut sides while still warm.
4. 4In a bowl whisk the eggs with a splash of water, chopped basil, salt, and pepper until just combined—do not overbeat.
5. 5Melt the remaining butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook slowly, pushing soft curds from the edges toward the center with a spatula for 3 to 4 minutes until creamy and barely set.
6. 6Place a slice of cheddar on the bottom half of each toasted bun so it softens from the residual heat.
7. 7Pile soft scrambled eggs on the cheese, then spoon charred corn over the eggs and add a generous swipe of the warm tomato jam.
8. 8Cap with the top bun, press gently, and serve right away. The jam can be made the night before and reheated for even faster weekday assembly.