Bacon, egg and cheese (also known as B.E.C.) is the go-to breakfast order of New Yorkers. The name is short for a bacon, egg, and cheese sandwich, and it’s a staple at bodegas and carts across the city.
Key Ingredients in a Bacon, Egg and Cheese
While anyone can argue what a B.E.C. should be, New Yorkers are likely to agree on two things: it doesn’t need fancy ingredients to be fantastic, and to stick to the basic formula detailed below.Bacon. Nothing fancy is needed in the bacon department, the regular old sliced bacon from the grocery store is good enough; in fact, it’s exactly the type of bacon this sandwich needs.
Egg. Three large eggs is just the right amount for one kaiser roll. They should be beaten and cooked as a sheet of scrambled eggs that is then folded up with the cheese, creating the perfect stack of eggs and cheese on the roll.
Cheese. American cheese is the cheese here. It’s perfectly engineered to melt, so it serves as a cross between a gooey cheese and a sauce on the sandwich.
Kaiser roll. Soft on the inside and crusty on the outside, a lightly toasted kaiser roll is the perfect texture to sandwich these beloved ingredients.
- Stick with the basics. We recommend following the ingredients suggested above to start. Then once you’ve enjoyed a B.E.C. in its purest form, consider customizing with our ideas below—or just keep enjoying it as-is.
- Use a nonstick skillet. The sandwich is normally cooked on a well-seasoned griddle that is greased and heated up everyday.
- At home, you will have the best results with a nonstick skillet. Plus, the skillet helps to contain the eggs in the perfect 10-inch round, which folds up nicely to fit on the roll.
The Role of Deli Paper
At home it is acceptable, even normal to enjoy a B.E.C. on a plate. In NYC, you’ll get it wrapped up in deli paper and sliced in half—an experience that could be worth repeating at home. The reason: We often multitask while eating breakfast, so the paper contains any melty cheese drips and crumbs so you can enjoy the sandwich in one hand, while you sip a cup of coffee, read, or type with the other. It also helps keep your sandwich warm.Cooking breakfast for more than one?
As simple as this breakfast is to prepare for one, it’s also easy to do for two or more.
To make two to three sandwiches: Double or triple the bacon and cook it all at once in a single layer in the skillet, adding a few minutes onto the cooking time as necessary. Then, toast the rolls and cook the eggs and cheese in two or three batches.
How to Customize Your Bacon, Egg and Cheese
Like any good deli or restaurant order, you can customize a B.E.C. to have it your way. Here are a few ideas.- Slather on condiments like ketchup, hot sauce, chipotle mayo, or any sauce you love.
- Switch out the kaiser roll for a toasted bagel, toast, or a gluten-free version of any of these. If it’s toasty and it’s got carbs, you can use it to sandwich a B.E.C.
- Swap in any deli sliced cheese for the American. Colby Jack, provolone, and cheddar are just some of the options.
- Sandwich in extras like sliced avocado, tomato, or lettuce.
- Sub regular bacon with some fancy brand or flavor like lemon pepper or maple glazed.
Bacon, Egg and Cheese
Makes 1 sandwich- 2 slices bacon (not thick cut)
- 1 kaiser roll
- 3 large eggs
- 1/8 teaspoon kosher salt
- 1 tablespoon unsalted butter, divided
- 1 1/2 slices American cheese (about 1 ounce total)
1. Tear or cut 2 bacon slices in half. Place in a single layer in a 10-inch nonstick frying pan. Cook over medium heat, flipping the bacon halfway through, until the bacon is cooked through and crisp, 5 to 7 minutes total. Meanwhile, split 1 kaiser roll in half horizontally with a serrated knife. Place 3 large eggs and 1/8 teaspoon kosher salt in a medium bowl and whisk with a fork until combined with no streaks of egg whites.
2. Transfer the bacon to a paper-towel lined plate. Drain and discard the bacon fat in the skillet, then wipe the skillet clean with a paper towel.
3. Return the skillet to medium heat. Add 1/2 tablespoon of the unsalted butter. When melted, swirl the pan to coat the bottom with butter. Add the kaiser roll halves cut-side down and gently slide along the bottom of the pan to evenly coat with the butter. Cook until the cut side is toasted and light golden, 2 to 3 minutes.
4. Transfer the roll to a plate or place on top of a large sheet of parchment paper if you’d like to wrap the sandwich up. Wipe any excess crumbs from the skillet.
5. Reduce the heat to low (if your pan seems really hot, let it cool for a minute or two before placing back on the heat). Add the remaining 1/2 tablespoon unsalted butter. When melted, swirl again to coat the bottom of the pan. Add the eggs. Cover and cook undisturbed until the eggs are almost completely set but the top is still a little bit shiny, 3 to 4 minutes.
6. Turn off the heat. Arrange 1 1/2 slices American cheese on one half of the eggs, then use a spatula to fold the other half over the cheese to make a half moon. Fold in half again to make a triangle. Slide the eggs and cheese onto the cut side of the bottom bun. Top with the bacon and close the sandwich with the top bun. Cut in half with a serrated knife, or wrap tightly in the parchment before slicing.
