NEW YORK-STYLE BACON EGG AND CHEESE SANDWICH
New York-Style Bacon Egg and Cheese Sandwich Author: Olivia's Cuisine
Provided by Olivia's Cuisine
Time 5m
Number Of Ingredients 6
Steps:
- Slice bagel in half and spread the butter on the cut sides.
- Pre heat your cast iron pan (or griddle) over medium heat and, once hot, toast the bagels until golden brown. Alternatively, you can use a pop-up toaster. In that case, wait to butter the bagel after it's toasted). Reserve.
- Add the remaining tablespoon of butter and, once melted, crack both eggs into the pan. As soon as the whites start to set, puncture the yolks and gently spread them over the whites. Season with salt and pepper.
- Layer the cheese and the bacon on top of one the eggs and, using a spatula, flip the other egg on top of the bacon. Cook for a few extra seconds for the cheese to melt.
- Once the cheese has melted, transfer the eggs to the bagel bottom and top with the bagel top.
- Serve immediately or wrap for a on-the-go breakfast!
BACON, EGG, AND CHEESE SANDWICH, NEW YORK CITY DELI-STYLE
This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1
Number Of Ingredients 6
Steps:
- Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).
- Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
- Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
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