Bodega bacon, egg and cheese
The New York deli classic: crisp bacon, a folded egg and melty American cheese in a buttered kaiser roll, finished with salt, pepper and ketchup.
- Prep
- 3 min
- Cook
- 14 min
- Serves
- 2
- Per serve
- 650 kcal
Ingredients
Method
Lay the bacon in a large cold nonstick skillet and set it over medium heat. Cook, turning now and then, until browned and crisp. Lift onto paper towels and pour off all but a thin film of fat.
While the bacon cooks, split the rolls and butter the cut sides. Crack the eggs into a bowl, 2 per sandwich, and beat lightly with a fork.
Turn the heat to medium-low and toast the rolls cut side down in the bacon fat until golden. Set aside.
Pour in half the egg and tilt the pan so it spreads into a rough square. Season with salt and pepper and cook until almost set on top, then fold the sides in to make a square about the size of the roll.
Flip the egg, lay 2 slices of cheese on top and 3 slices of bacon on the cheese, and cover the pan until the cheese melts and the egg is cooked through. Slide onto a roll. Repeat with the rest of the egg.
Finish each with a good pinch of salt and pepper and a squeeze of ketchup, close the roll and cut in half. At the deli they wrap it in foil for a minute so everything steams together; do that if you have time.
Tips
- Order it like a New Yorker: "bacon egg and cheese on a roll, salt pepper ketchup." The salt and pepper go on twice, once on the egg and once at the end, and that's what makes it taste right.
- American cheese is the one to use here. It melts into a creamy layer that glues the bacon to the egg; cheddar goes greasy and stringy.
- Swap the bacon for a sausage patty or a few slices of ham. Toast the roll on a griddle or in a skillet, not in a toaster, so it stays soft in the middle.
