Bacon Egg And Cheese Sandwich New York City Deli Style Recipes

NEW YORK-STYLE BACON EGG AND CHEESE SANDWICH

Steps:

• Slice bagel in half and spread the butter on the cut sides.
• Pre heat your cast iron pan (or griddle) over medium heat and, once hot, toast the bagels until golden brown. Alternatively, you can use a pop-up toaster. In that case, wait to butter the bagel after it's toasted). Reserve.
• Add the remaining tablespoon of butter and, once melted, crack both eggs into the pan. As soon as the whites start to set, puncture the yolks and gently spread them over the whites. Season with salt and pepper.
• Layer the cheese and the bacon on top of one the eggs and, using a spatula, flip the other egg on top of the bacon. Cook for a few extra seconds for the cheese to melt.
• Once the cheese has melted, transfer the eggs to the bagel bottom and top with the bagel top.
• Serve immediately or wrap for a on-the-go breakfast!

BACON, EGG, AND CHEESE SANDWICH, NEW YORK CITY DELI-STYLE

Steps:

• Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).
• Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
• Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

FRIED EGG & CHEESE SANDWICH

Steps:

• Heat the butter in a medium-sized non-stick frying pan over medium high heat.
• When it's very hot, crack one egg on one side of the pan and one egg on the other side of the pan.
• Try to keep them from running into each other so that they can be flipped individually.
• CRUCIAL: Poke the yolks with the eggshell (or a fork) so that they run into the whites.
• Sprinkle salt and pepper on the eggs.
• When eggs have set (edges seem firm), flip carefully.
• I usually end up flipping them a few times to make sure the yolk is thoroughly cooked (it's okay if it's a little soft inside but not runny).
• When almost done, top each egg with a piece of cheese and cover with a lid until melty--watch closely.
• Spread mayo on each slice of toast, top with eggs, and put together.

BACON, EGG, AND CHEESE SANDWICH, NEW YORK CITY DELI-STYLE

Steps:

• Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).
• Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
• Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

BACON EGG AND CHEESE SANDWICH

Steps:

• Preheat the oven to 400f and arrange racks in the center. Cover 2 baking sheets with foil then place wire racks on top. Evenly spread thick-cut bacon out onto wire racks and bake for 20-25 minutes or until crispy and done to your liking.
• Once the bacon is finished set aside and cover with foil to keep warm. Slice the 4 rolls in half and arrange each cut roll on a large piece of parchment paper for easy wrapping.
• Heat a large nonstick pan or flat griddle to medium heat, then add a teaspoon of butter. Crack 2 eggs and cook for 2 minutes on one side then flip. If you want the egg yolks cracked, break it with the edge of a spatula or leave it alone for an over-easy egg sandwich.
• Place two slices of cheese on only one of the eggs.
• Sprinkle a teaspoon of water into the pan, then cover with a tight-fitting lid. Remove lid after 30 seconds and place the egg without cheese onto the roll's bottom. Place the egg with cheese on top. Top with bacon, salt, pepper, and ketchup then wrap in parchment paper. Wipe pan of any remaining water then repeat the same cooking process for the next three sandwiches.
• After all 4 sandwiches are cooked, cut in half through the paper and wrap in foil to keep warm or serve right away. Enjoy!