Frederic Melton
The bacon, egg, and cheese sandwich is a beloved breakfast staple, especially in New York, where it is known as a BEC or B.E.C. The sandwich is a satisfying, comforting, and easy meal that can be made at home or purchased from a deli or coffee shop. While the BEC is traditionally served on a roll, bagel, or kaiser roll, it can also be made with other types of bread, such as ciabatta or sourdough. The key to a great BEC is balance and precision in its assembly, ensuring that each component can be tasted in every bite.
| Characteristics | Values |
|---|---|
| Bread | Roll, ciabatta, bagel, croissant, bun, kaiser roll, bulkie roll, sourdough, or bread of choice |
| Bread preparation | Toasted, ideally with butter |
| Bacon | Crispy, strips, squares, or applewood |
| Eggs | Cooked like an omelet, rectangular shape, medium, runny yolks |
| Cheese | Cheddar, Havarti, Monterey Jack, Pepper Jack, American, or shredded |
| Condiments | Mayonnaise, hot sauce, Sriracha, spicy mustard, ketchup, raspberry jam, Tabasco sauce, or pepper spread |
| Wrapping | Foil |
| Cooking method | Pan, oven, toaster, griddle, or sandwich press |
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What You'll Learn
Choosing the right bread
The bread you choose for your bacon, egg, and cheese sandwich is important. It should complement the other ingredients and be sturdy enough to hold them without falling apart. Here are some tips and options to consider when choosing the right bread for your sandwich:
Firstly, the type of bread you use is a matter of personal preference. Some popular choices for bacon, egg, and cheese sandwiches include rolls, bagels, croissants, and sliced bread. Rolls are a classic choice and can be deli rolls, ciabatta rolls, kaiser rolls, or any other type of roll you prefer. If you opt for a bagel, a plain or everything bagel is traditional for a New York-style bacon, egg, and cheese sandwich. Toasted sliced bread can also be used, especially if you're making a sandwich in a hurry.
Secondly, consider the texture and taste of the bread. You may want to toast your bread to add a bit of crunch and enhance the flavour. Butter can be added to the bread before toasting for extra crunch and flavour, or you can butter the bread after toasting if you prefer. If you're using a roll or sliced bread, toasting it in a pan with butter can give it a golden colour and a delicious buttery flavour.
Thirdly, the bread should be proportionate to the other ingredients. The sandwich should be balanced, with neither too much nor too little bread relative to the fillings. Scaling the fillings to the size of the bread is important to ensure that each bite includes all the ingredients.
Finally, some recipes call for specific types of bread that complement the flavours and textures of the other ingredients. For example, sourdough bread is suggested for a two-pan cooking process where the bread is toasted separately from the eggs and bacon. This allows the bread to be buttered and toasted to perfection without interfering with the cooking of the other ingredients.
In conclusion, choosing the right bread for your bacon, egg, and cheese sandwich involves considering your personal preferences, the texture and taste of the bread, the proportions of the sandwich, and the specific flavours and cooking methods you plan to use.
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Cooking the bacon
Choosing the Right Bacon
Select your preferred type of bacon, such as regular bacon, beef bacon, or turkey bacon. If using beef or turkey bacon, you'll need to add a tablespoon of butter to the skillet for extra flavour and crispness.
Cooking Method
You can cook the bacon in a skillet or pan on the stovetop or opt for an oven-baked method. For stovetop cooking, place a skillet or pan over medium to medium-high heat. If using a skillet, add a tablespoon of butter and let it melt before adding the bacon. For oven-baked bacon, preheat your oven to the desired temperature and line a baking sheet with aluminium foil for easier cleanup.
Cooking Process
Place the bacon strips in the hot skillet or pan. If using the oven method, arrange the bacon strips on the prepared baking sheet. Cook the bacon until it's browned and crispy, typically achieving the perfect crispness after about 2 to 4 minutes per side in the skillet or pan. For oven-baked bacon, the cooking time will depend on your desired level of crispness and the preheated oven temperature. Don't forget to flip the bacon strips halfway through the cooking process to ensure even cooking.
Achieving Extra Crispness
For those who prefer their bacon extra crispy, there's a trick to enhance its crunchiness. During stovetop cooking, use a spatula to press down on the bacon while it's cooking. This helps render the fat, resulting in crunchier bacon.
Draining Excess Fat
Once the bacon is cooked to your desired level of crispness, remove it from the skillet or pan and place it on a plate lined with paper towels to absorb any excess grease. This step ensures that your sandwich doesn't become overly greasy.
Final Touches
After removing the cooked bacon, it's essential to pour off any remaining bacon grease from the skillet or pan. Leave just enough grease to prevent the eggs from sticking, about a tablespoon or so. This step prepares the skillet or pan for the next step of cooking the eggs, creating a delicious fusion of flavours.
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Preparing the eggs
Beating the Eggs
Start by cracking the desired number of eggs into a bowl. You can use a separate bowl for each sandwich if you prefer. Add a pinch of salt and pepper to taste and beat the eggs lightly until the yolks and whites are well combined. You can also add shredded cheese, such as sharp cheddar, to the eggs at this stage if you wish.
Cooking the Eggs
Heat a heavy pan, preferably cast iron, over medium to medium-high heat. Add a tablespoon of butter to the pan and let it melt. Once the butter is hot, pour the beaten eggs into the pan. If you are making an omelet-style egg, let the eggs firm up at the bottom, and then add the cheese and bacon on top. If you prefer a runny yolk, puncture the yolks and gently spread them over the whites as they cook.
Achieving the Right Texture
For a runny yolk, keep the heat medium to medium-high and cook until the whites are set. If you prefer a more well-done yolk, keep the heat at medium-low and cook until the surface of the egg is no longer runny but still shiny. Use a spatula to gently lift the edges of the egg and tilt the pan to allow the uncooked egg to run underneath.
Folding and Shaping the Eggs
Once the eggs are cooked to your desired level of doneness, it's time to fold them. You can simply fold the egg in half and then in half again to create a rectangular or square shape that fits nicely on your roll or bagel. If you're making an omelet, fold the sides of the eggs over the middle to form a rectangle. Cut the omelet into halves or strips to fit your bread of choice.
Melting the Cheese
To ensure the cheese melts beautifully, add it to the eggs while they are still cooking. Sprinkle the cheese over the eggs when the bottom is almost cooked but the top is still slightly wet. Allow the eggs to cook for another minute or so, and then remove them from the heat. If you're using a toaster or pop-up toaster, you can also melt the cheese by placing it on top of one egg and using a spatula to flip the other egg on top.
Remember, the key to a great bacon, egg, and cheese sandwich is balance, so ensure your eggs aren't too thick or overwhelming. With these tips, you'll be well on your way to mastering the art of preparing delicious eggs for this classic sandwich.
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Adding cheese
The cheese in a bacon, egg, and cheese sandwich should be gooey and melted. The cheese also adds a savoury, salty flavour to the sandwich. The type of cheese you use is up to you, but popular options include cheddar, Havarti, Monterey Jack, Pepper Jack, and American cheese.
When making a bacon, egg, and cheese sandwich, you can add the cheese to the egg mixture while it is still in the pan. Sprinkle the cheese over the eggs when the bottom is almost cooked but the top is still slightly wet. You can then fold the sides of the eggs over the middle so that it takes on a rectangular omelette shape. Alternatively, you can puncture the egg yolks and gently spread them over the egg whites before adding the cheese and bacon on top of one of the eggs and flipping the other egg on top.
If you are making a bacon, egg, and cheese sandwich with scrambled eggs, you can add shredded cheese to the eggs while beating them. You can also add cheese to the bread before assembling the sandwich. For example, you can butter and toast a slice of sourdough bread, add a slice of cooper sharp cheese, and spread with pepper jam before adding the bacon and egg.
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Assembly and serving
First, slice your roll of choice in half horizontally. You can use a classic deli roll, a ciabatta roll, a kaiser roll, or a bagel—preferably an everything bagel. Toast the bread with butter for extra crunch. If you're using a bagel, slice it in half and spread butter on the cut sides. You can toast the bagel halves in a preheated cast-iron pan or griddle over medium heat until golden brown, or use a pop-up toaster and butter the bagel after toasting.
Next, cook your bacon. Fry up crispy strips of bacon in a pan or cook it in the oven. If using a pan, heat it over medium-high heat and cook the bacon for about 4 minutes on each side. If using beef or turkey bacon, add a tablespoon of butter to the skillet and cook until browned and crisp. Press the bacon down with a spatula to help render the fat and produce crunchier bacon. Transfer the cooked bacon to a paper towel-lined plate and set aside.
Now, it's time to cook the eggs. Crack the eggs into a bowl and lightly beat them with salt and pepper. If you're making an omelet, cook the eggs in a pan until they firm up on the bottom, then add the cheese and let it melt in the middle before lifting the sides so that the runny eggs can run underneath. If you're making scrambled eggs, pour the beaten eggs into the skillet and use a spatula to pull the eggs toward the center, tilting the skillet to allow the uncooked egg to run to the empty parts. Repeat this process until the surface is no longer runny but still shiny. Then, add the cheese and cook until the top of the eggs are matte. Finally, remove from the heat and fold the eggs in half, and then in half again.
It's time to assemble your sandwich! Spread mayonnaise, if using, evenly over both halves of the toasted bun. Place the bacon squares on the bottom bun and top with the eggs and cheese. If you're using a bagel, layer the cheese and bacon on top of one of the eggs, then use a spatula to flip the other egg on top. Close the sandwich with the top bun and gently press to adhere.
For an extra touch, wrap the sandwich in foil and let it sit for up to 5 minutes. This ensures the cheese melts fully and the interior steams slightly, softening and warming the sandwich. Finally, serve your bacon, egg, and cheese sandwich with a squiggle of hot sauce or your favourite condiment. Enjoy!
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Frequently asked questions
You can use any bread you like, but a classic deli roll or a bagel (especially an everything bagel) is traditional for a New York-style BEC. Toasted ciabatta rolls are also a popular choice.
Fry up crispy strips of bacon in a pan, or cook your bacon in the oven. If you're using beef or turkey bacon, add a tablespoon of butter to the skillet. Press the bacon down with a spatula as it cooks to make it crunchier.
Cook the eggs like an omelette. Puncture the yolks and gently spread them over the whites. Season with salt and pepper. You can also scramble the eggs and add shredded cheese to them while beating them.
You can use any cheese you like. Cheddar, Havarti, Monterey Jack, Pepper Jack, or American cheese all work well.
