‹ The Breakfast Sandwich 50 › Make it at home

The Breakfast Sandwich 50 · make it at home

The bodega bacon, egg and cheese

15 min · 2

The one every corner store in New York makes a thousand times a morning. The trick is cheese melted into the egg, not laid on top.

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The real one

You need

• 2 kaiser rolls or soft hero rolls
• 4 slices thick-cut bacon
• 4 large eggs
• 2 tbsp milk
• 4 slices American cheese
• 1 tbsp butter
• Salt, pepper, ketchup or hot sauce

How to make it

1. Lay the bacon in a cold skillet, turn the heat to medium and cook 8 to 10 minutes, turning, until crisp. Drain on paper towels and pour off all but a spoon of fat.
2. Split the rolls, butter the cut sides and toast them face down in the pan for 1 minute. Set aside.
3. Beat the eggs with the milk, salt and pepper. Pour into the pan over medium-low heat and push gently with a spatula until just set, about 2 minutes.
4. Divide the eggs into two roll-sized piles, lay 2 slices of cheese on each, cover the pan for 30 seconds so the cheese melts into the eggs.
5. Slide each pile onto a roll, add the bacon, salt, pepper and ketchup or hot sauce. Wrap tightly in foil for 1 minute so it steams together, then eat.

Tips

• Wrapping in foil is not optional: it is what makes a bodega sandwich soft and melted.
• Swap the bacon for griddled sliced corned beef or mortadella.

Chef Amazing's own home version, in our words; not any place's recipe.