Jammy Soft Egg Breakfast Sandwich

Steps

1. Place seven eggs in a pot of boiling water, one egg per sandwich.
2. Let them boil for six minutes and thirty seconds on the dot.
3. Pull them immediately and submerge in an ice bath to cool for about five minutes.
4. Peel the eggs. Slice them so they are jammy.
5. In a medium bowl, combine 2 pounds or 900 grams of 95 lean ground turkey with 1 tablespoon or 1 gram of fresh sage finely chopped, half a teaspoon or 1 gram of onion powder, 2 teaspoons or 8 grams of garlic powder, 2 teaspoons or 12 grams of fine sea salt, half a teaspoon or half a gram of cayenne powder, and half a teaspoon or half a gram of fresh ground black pepper.
6. Mix the ingredients together until well combined. Shape the mixture into four-ounce balls (approximately seven to eight).
7. Grease a large skillet with cooking spray and heat it over medium-high heat.
8. Add one ball to the hot skillet, press down with a spatula or burger press until about a quarter inch thick.
9. Sear for about two minutes on the first side.
10. Flip and sear for one to two more minutes, or until fully cooked and browned on both sides. Be careful not to overcook them.
11. Toast your diet-friendly bread (e.g., sourdough).
12. On a slice of toasted bread, place a juicy turkey patty.
13. Top the patty with a soft jammy egg split in half, with the jammy side facing down and lined up in the center.
14. Place another slice of toast on top to complete the sandwich.