The Albuquerque




20 min

Makes 2 sandwiches

  • 1 jalapeño pepper, seeded, sliced lengthwise ¼-inch thick
  • 1 roma tomato, sliced ¼-inch thick
  • 1 cup JUST Egg or 2 JUST Egg Folded
  • 1 tablespoon green onions or chives, sliced thin
  • 2 English muffins
  • 2 slices cheese of choice
  • Mayo
  • Hot sauce (optional)


  • iron skillet icon

    Nonstick skillet

01 / 03

Pan roast the jalapeño and tomato


Heat a small skillet over medium-high heat and coat lightly with oil. Lay the tomato and jalapeño slices in a single layer in the pan, and sprinkle with a pinch of salt. Let them cook for about 5 minutes, until they begin to caramelize. Use a fork or spatula to carefully flip and cook on the other side for another 2–3 minutes. Remove from skillet and set aside.

02 / 03

Cook the JUST Egg


If using JUST Egg, lower heat to medium-low and add another bit of oil or butter to the skillet. Pour in the JUST Egg and scramble like an egg. Use a small, stiff rubber spatula to stir occasionally, while still letting the JUST Egg heat evenly and set. When halfway cooked through, sprinkle in green onions (or chives) and stir to combine. Once the liquid is just about cooked through, remove from the heat.

If using JUST Egg Folded, heat in a toaster, oven, skillet or microwave according to the directions on the box.

03 / 03

Assemble the sandwich


Split open and toast the English muffins. Spread both halves with a light layer of mayo. Layer a slice of cheese on the bottom half. Top the cheese with the cooked JUST Egg and desired amount of pan roasted jalapeño and tomato. If you haven’t used them already, sprinkle on the green onions. Option to add a dash of hot sauce. Close the sandwich and enjoy immediately – or take it to-go.

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