Bacon, Egg & Cheese Sandwich Recipe

RECIPES

Bacon, Egg & Cheese (BEC)

The beauty of a BEC lies in its simplicity. "Simple is easy. Simple is hard." It's a mantra I learned as a young cook, drilled into us every day. Working under great chefs, I learned to coax unctuous, lingering flavor out of the most humble ingredients, and the way you get there is by using every one of them fully. It helps to start with the best ingredients you can find too, from the bacon, egg, and cheese down to the salt and black pepper and everything in between.

SERVES

PREP & COOK TIME

20 mins

DIFFICULTY

Easy

INGREDIENTS

1 brioche bun, 4 inch
1 tbsp butter
3 slices thick cut bacon
1 extra large egg
1 slice American cheese
Kosher salt
Fresh black pepper

THIS RECIPE FEATURES

Milly Pepper tin of Black Pepper on white background.

Fresh Black Pepper

$14.00 USD

5 reviews

DIRECTIONS

Pre-cook the bacon to your desired crispiness, butter the buns generously, and heat a cast iron skillet over medium heat.
Toast the bun until golden brown, then take it out of the skillet.
Add the par-cooked bacon to the skillet to warm through.
Add a tablespoon of butter, then crack the egg directly into the lightly browning butter. Immediately break the yolk and add salt and Milly black pepper freshly cracked into the yolk… TEN CRACKS.
Flip the egg and place a slice of American cheese on top. When it begins to soften, place the cheese down on the bun, top with the egg and bacon, and squish with the top bun.
Let it sit for one minute before enjoying.

recipe author

Antonio Mora

Antonio Mora, a good friend of ours, has been cooking in NYC kitchens for over 25 years, most recently as executive chef at Quality Meats, before making his way upstate. These days he's slinging chopped cheese, bacon-egg-and-cheese, and other bodega classics at his own shop, Tiny's Sandwich, in Hamden — with the same care he brought to the city, just better ingredients and a lot more elbow room.