Bacon, Egg and Cheese Breakfast Sandwich
2 servings5 min prep15 min cookEasy
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The Tale of Bacon, Egg and Cheese Breakfast Sandwich
Story updated
The bacon, egg, and cheese sandwich is a quintessential New York City bodega and deli creation, believed to have taken its familiar form sometime in the mid-20th century as an affordable, fast morning meal. Its exact origin is undocumented, but it's become one of America's most iconic breakfast sandwiches.
Ingredients
Scale:· 2 servings
- 4 slices bacon
- 2 large eggs
- Salt and pepper, to taste
- 2 English muffins or brioche buns, split
- 2 slices cheddar cheese
- Butter, for toasting
Instructions
- 1Cook the bacon in a skillet over medium heat until crisp, about 6 to 8 minutes, then transfer to a paper-towel-lined plate.
- 2Pour off most of the bacon fat, leaving a thin coating in the pan.
- 3Crack the eggs into the skillet, season with salt and pepper, and fry until the whites are set and the yolks reach your desired doneness, about 3 minutes for a slightly runny yolk.
- 4While the eggs cook, toast the split muffins and spread lightly with butter.
- 5Layer each muffin bottom with cheese, a fried egg, and two slices of bacon while everything is still hot so the cheese melts slightly.
- 6Top with the muffin lid and serve immediately.
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