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  • 4 Thomas’® Original English Muffins
  • 4 eggs
  • ½ cup mayo
  • 1 tbsp apple cider vinegar
  • ½ tsp smoked paprika
  • 1 green onion, chopped
  • salt and pepper
  • 4 slices thick cut bacon
  • sunflower sprouts


  1. Preheat oven to 375°F and split English muffins with hands or a fork. Toast for 5-7 minutes until golden brown.
  2. Add eggs to a pot and add cold water, covering eggs. Add lid to pot and bring to a boil over high heat for 7 minutes. Remove from heat and pour out hot water. Fill pot with ice cubes and cold water.
  3. Add bacon to a skillet and bring to low-medium heat.
  4. Flip occasionally and cook through for 8-10 minutes to desired crispness.
  5. Peel shells from eggs and dice, using both egg whites and yolks.
  6. Add eggs to a bowl with mayo, vinegar, paprika, green onion. Mix and add salt and pepper to taste.
  7. Divide egg salad and add to English muffin bottoms. Top with a bacon slice and sunflower sprouts. Add top half of English muffin and enjoy!

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