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.
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.
per serving