Bacon, Egg and Cheese Sandwich 

By Ali Slagle

Updated Jan. 19, 2024

Bacon, Egg and Cheese Sandwich 
David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
20 minutes
Rating
4(668)
Notes
Read community notes

For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese “is everything you need: salty, crunchy, creamy, filling.” Because the iconic New York sandwich (which is also known as a “baconeggandcheese” or “B.E.C.” when you’re in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn’t think to cook one at home. But if you’re desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you’ll miss is waving goodbye to the bodega’s owner and cat.

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Ingredients

Yield:1 sandwich
  • Unsalted butter, as needed
  • 1kaiser roll, split (or 1 bagel, split, or 2 slices of bread, toasted and buttered)
  • 3slices beef, pork or turkey bacon (not thick-cut), halved crosswise
  • 2large eggs, beaten with a fork
  • Kosher salt and black pepper
  • 2slices American cheese
  • Ketchup or hot sauce, or both (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

135 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 293 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)

  2. Step 2

    If you’re using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.

  3. Step 3

    Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.

  4. Step 4

    Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.

Ratings

4 out of 5
668 user ratings
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Private Notes

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Cooking Notes

KB

Do I need a *recipe* for a breakfast sandwich? No. Did seeing this recipe inspire me to make myself one today for breakfast? Yes. Five dang stars! It was delicious. :))

kate

All we need is the Authentic hard roll recipe!!!!!!!!! PLEASE

Dan Z

the real question is how is it possible that the rest of America gets the roll wrong -- outside of a 90 mile NYC radius - all the rolls are bad. And the roll makes the sandwich - so sad indeed

Ingrid

Toasted leftover hamburger bun very lightly. Did the eggs in a frying pan and melted thin sliced ham and Swiss cheese on a paper plate in microwave for 30 seconds. Easy and quick. Tasty too.

Lynn

Agreed that we need an authentic hard roll recipe. That is one of those ingredients that, try as I may, I cannot locate on the west coast. Been looking for 40 years.

Beau

Need a Meliss Calrk video on the breakfast sandwich fold.

Kristy

For those asking for a Kaiser roll recipe: https://www.kingarthurbaking.com/recipes/kaiser-rolls-recipe

ML

I'm confused. How do you know what the top of the egg looks like if it's covered with cheese (as it should be)?

Ana

Yes to the hot sauce but no to the ketchup.

Patti

Does anyone have a good recipe for aNew York ex pat that I can make my own Kaiser rolls? My location has pitiful bread.

beth

I now FINALLY know why my many attempts to make this home have failed—I was not griddling the roll, and I was not wrapping the sandwich so it can steam! Thank you!

Dan W

"let sit for a couple minutes for all the elements to steam together." If you make any other changes to the recipe, can't get the proper roll, add avocado, whatever... do NOT eliminate this step!

Jean

Thanks for bringing back great memories. Too bad hard rolls are elusive outside the NYC metro area. I will have to settle for inferior rolls.

Marianne

Try this with bright yellow mustard and pickled jalapenos. Cuts through all the fattiness - delicious!

chris

For an encore, please share a recipe for a PB&J sandwich. Like KB, it did make me realize that I needed an egg sandwich

dave 6/8/2024

Add a slice of tomato!

Kyra

This was absolutely delicious. Couldn't find American cheddar so just used normal, it was still amazing. Not sure if I properly nailed the egg technique and I was slightly worried it was under done but it turned out beautifully. Used homemade chipotle mayo and a brioche bun, will absolutely make this again

Susan from Luxembourg

The real NYC deli deal. Appreciated tip about wrapping and letting "steam" - mandatory.< for authenticity. Not for everyday but great for a treat!

Linda

Eggs over easy so they are a runny, delicious mess. Extra bacon. Plenty of napkins on the side. BTW, living on L.I., this is one of those things that I have no need to make at home. Like bagels and pizza.

Brie

One of the things I miss the most about living on the East coast, egg and cheese on a hard roll from ANY bodega! The west coast does not know a proper hard roll! Oh how I miss them!

Lesley

Made these for eons but we put it on Eggo Waffles!

jknyc

The recipe could benefit from better clarity on the cheese. The deli-sliced American cheeses, like Land O' Lakes and Boar's Head, are far better than "pasteurized process cheese food" slices, like Kraft Singles. The former is the authentic and far better tasting option. Kraft Singles and the like will be a disappointment, in comparison.

GL

Break the eggs into the frying pan and let the whites set for a few seconds, then poke the yolk and flip. The yolks should be a little runny to mix into the katsup and run down your fingers.

Fred Stone

Substitute lox for the bacon, and it's kosher!

DeMeNC

Sub Monterey Jack for cheddar/American and combine a chipotle hot sauce with sour cream. Mmm.

MB

Any suggestions on how to replace American cheese if you are based in Europe? Cheddar is the usual choice, or maybe some Dutch Gouda?

jknyc

You want something salty and melty, but with a mild flavor. Neither cheddar nor gouda approximate that well. There is probably some cheap local cheese that is relatively similar. Think grocery store more than cheese store/counter.

PS

I think you could sub the American whatever-it-is-coz-it-aint-cheese with some folded sheets of polyurethane from Builder's Square and maybe a pinch of salt (but! Make sure it's 'kosher' salt because, you know... LOL)

Brian T.

How I miss starting the day with anything freshly griddled from a crowded NYC deli or bodega and the iconic 10-ounce Greek-motif styrofoam coffee cup. My favorite, from a deli on New Street on the back side of 26 Broadway before 9/11, was the "Late Breakfast Sandwich" which was egg salad on toasted white bread with strips of bacon.

Sadie Kay

This sounds delicious. But, wonder how this can be 135 calories per serving. Just the roll/bagel/bread accounts for more calories than that!

jknyc

The recipe oddly has one sandwich as four servings. Hence the low calorie count per serving.

PS

Slagel's recipes are nearly always 'off' in some fashion from my experience with them. Take 'em with a pinch (of 'kosher') salt, IMO.

Wicko

I gotta have pickled on there.

Rebecca

Having grown up overseas, I remain disappointed with most of the breads available in America, except for isolated places that offer the "real" thing and are few and far between. I bake my own, and it has been so rewarding in so many ways. My favorite for recipes like this one is the chewy ciabatta rolls from the King Arthur Flour recipe on its web site. Today I am baking French baguettes. It is so easy to bake your own bread, folks, and I highly recommend it.

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