(NEXSTAR) – McDonald’s is currently in the midst of its Egg McMuffin anniversary celebrations, offering up deals for fans who want to treat themselves to an Egg McMuffin or Sausage McMuffin in honor of the breakfast item’s tenure on the national menu.

But for folks who want to enjoy the sandwich in an arguably more authentic way, they should try eating it how it was envisioned in the early 1970s: with a big ol’ glob of jelly on top.

McDonald’s franchisee Herb Peterson began development of the Egg McMuffin back in 1971, with hopes to deliver a one-of-a-kind offering for customers during breakfast hours. With his new sandwich, he sought to replicate the flavors of eggs benedict — albeit in a more portable form.

“We needed a unique product that could be held in the hand, just like our hamburgers, and eaten conveniently, even in a car,” Peterson remembered in a 1987 interview.

In order to keep the sandwich manageable (for both his kitchens and his customers), Peterson developed a mold to help cook the eggs evenly and keep them uniform in shape. He also ditched a staple ingredient found in eggs benedict — Hollandaise sauce — in favor of butter and cheese.

Peterson brought the idea to then-McDonald’s CEO Ray Kroc, who reportedly ate two on the spot despite just having lunch, according to the California State Library. (Peterson also wanted to call the sandwich “The Fast Break,” but that name was already trademarked, his son told AdAge in 2008. Peterson later explained that the wife of a McDonald’s executive suggested the name McMuffin, which he once said he thought was “slightly corny.”)

During the testing phase of the McMuffin, however, McDonald’s has indicated that an early iteration of the sandwich was served open-faced, on a small tray “with honey or jam” for customers to add on top, if they wanted.

A representative for McDonald’s could not confirm when the honey or jam were phased out, or even how long this idea may have been tested.

In any case, the Egg McMuffin debuted at restaurants nationwide as a closed-face, jelly-free sandwich in 1975, and has remained a fixture of the breakfast menu ever since. Packets of preserves and honey, meanwhile, are still available upon request for customers who want a little sweetness with breakfast sandwich (and who don’t feel like ordering a maple-flavored McGriddle).

A jelly-topped Egg McMuffin also got the stamp of approval from Mike Lingo, the current senior manager of menu innovation at McDonald’s, after an Instagram user suggested he try it. Lingo, however, did not appear aware that McDonald’s had tested a similar idea in the ‘70s.

“Surprisingly, this is delicious,” Lingo said after taking a bite. “A little salty, a little sweet. We might be on to something here. This might be coming on the menu. We’ll see.”