Bacon, Egg and Cheese on a Roll

When I first moved to New York, one of the easiest thing for me to pick up on was one phrase: Bacon, egg and cheese on a roll. This became my saving grace when I didn’t have time to make breakfast, I would stop at the bodega and order a breakfast sandwich. Then I starting dating this guy and he got up early to MAKE ME BREAKFAST and it was often a BEC sandwich! So naturally I decided he was a keeper, and he has even agreed to write this weeks post, giving away all his Bacon, Egg and Cheese secrets. Read on for all the juicy details!

If I had to choose only one food for the rest of my life, it would probably be the classic Bacon, Egg and Cheese served on a soft roll. Gotta go extra sharp in the cheese department, not too crispy in the bacon department, and eggs over easy. Here’s my recipe to knock this one out of the park.

This recipe is for everyone out there who isn’t afraid of a little bacon on the weekends. Back in my glory days, this would be game on any day of the week, but as time marches forward, I like to break out the cast iron skillet on the weekends and make a Classic Bacon, Egg and Cheese for my lady and I.

Quality ingredients here are key, especially when it comes to bacon. I always spend a minute sifting through the packages at the store opening the little window of the bacon to make sure there is some meat in there and its not all just fat. Also, get thick cut! The darker the bacon marbling, the better. For eggs, just make sure you have them pretty fresh, and for cheese, you gotta go Cabot. If you want to mix it up and do some wild combos, go for it, but it’s got to be cabot. We use sharp cheddar 99% of the time.

Start by warming up your skillet on medium high and put in 4 pieces of bacon right away. Once it starts sizzling at a good pace, throw it down to low heat. Low and slow is the key to evenly cooked bacon. After a few minutes, flip the bacon. Push it up to the far end after another few minutes once. once it is evenly cooked on both sides, push it to the far end of the skillet and crack two eggs.

Eggs are very temperamental and best cooked on low. While they are cooking, cut open your roll that you bought the day before. Put it on the plate and get ready for the magic to happen, cause it’s coming fast! Once the eggs are fairly cooked through, crack some black pepper onto them, a pinch of salt, and my favorite, a good bit of dill. Cut the eggs where they met and flip them both. Use a spatula to place them on the roll after twenty seconds of cooking. Seriously, they are done. Grate the cheese on top of the eggs and gently place the bacon on top of the eggs. After putting on the top of the roll, feel free to cut it down the middle for easy eating or sharing. Enjoy!