New York City–style delis are such a rarity elsewhere in this country that I feel it’s important to include this super-simple staple of NYC cuisine. There’s no more perfect breakfast sandwich than the traditional bacon, egg, and cheese that every New Yorker knows all too well.
THE NEW YORKER
Makes: 1 serving
Serving size: 1 sandwich
Prep time: 5 minutes
Cook time: 6 to 8 minutes
INGREDIENTS
2 slices applewood-smoked bacon
1⁄2 tbsp unsalted butter
2 large eggs
1 slice American cheese
1 poppy seed Kaiser roll, toasted
DIRECTIONS
1 In a frying pan on the stovetop over medium heat, cook the bacon until crispy and brown, about 2 minutes. Transfer the bacon to a plate lined with paper towels and set aside.
2 In a cast iron skillet on the stovetop over medium heat, melt the butter and crack the eggs into the skillet. Once the whites begin to set after about 1 minute, immediately puncture the yolks.
3 Remove the eggs from the skillet. Top one egg with American cheese and bacon. Place the remaining egg yolk side down on top of the bacon.
4 Transfer the bacon and eggs onto one half of the roll and top with the remaining half. Lightly press together and serve immediately.
CHANGE IT UP
NUTRITION FACTS
per serving
550
34g
38g
30g