Jammy Egg & Heirloom Tomato Breakfast Sandwiches with Basil Mayo

Jammy eggs—boiled just until the yolks turn soft and custardy—anchor this bright breakfast sandwich. Heirloom tomatoes and a quick basil-garlic mayo bring garden freshness to buttery buns with sharp cheddar and peppery arugula.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 480 cal
• 20g protein
• 36g carbs
• 28g fat
• 3g fiber

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Ingredients

• 4 brioche or potato buns
• 4 large eggs
• 2 medium heirloom tomatoes
• 1/3 cup mayonnaise
• 1/4 cup packed fresh basil
• 1 garlic clove
• 2 cups baby arugula
• 4 sharp white cheddar slices
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp everything bagel seasoning

Instructions

1. 1Bring a medium saucepan of water to a rolling boil; gently lower in the eggs and boil exactly 7 minutes for jammy yolks.
2. 2Transfer eggs immediately to an ice bath for 3 minutes, then peel carefully under cool water and set aside.
3. 3Finely chop the basil and mince the garlic; stir both into the mayonnaise with salt and pepper to make a bright green basil mayo.
4. 4Slice the heirloom tomatoes into 1/4-inch rounds and season lightly with salt so they release a little juice and intensify in flavor.
5. 5Split the buns and toast cut-side down in a lightly oiled skillet over medium heat until golden, about 2 minutes; keep warm.
6. 6Spread a generous layer of basil mayo on both cut sides of each bun.
7. 7Place a slice of cheddar on the bottom bun so residual heat starts to soften it.
8. 8Add a small handful of arugula, then two seasoned tomato slices.
9. 9Slice each jammy egg in half lengthwise to show the soft center and nestle two halves on the tomatoes; sprinkle everything bagel seasoning over the eggs.
10. 10Cap with the top bun, press gently, and serve right away or wrap in parchment for a still-excellent portable breakfast.