Bacon, egg and cheese
Bacon, egg and cheese, from above
Non vegNew York

Bacon, egg and cheese

Bacon, egg and melty cheese on a roll. New York's bodega breakfast, with salt, pepper and ketchup.

15 minTime
30 gProtein each
mildSpice
The bodega order2 chapters · 1 min read

Make it your way

Grandma's wayCrisp bacon, folded egg and American cheese on a roll.
The original
689kcalsame
30 gproteinsame
2 gfibresame
15minutessame

New York bacon, egg and cheese.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Bacon (streaky rashers, streaky bacon)4 rashers
Egg4
Processed cheese (american cheese)2 slices American cheese
Burger bun2 kaiser or soft rolls
Butter1 tbsp
Salta pinch
Black peppera pinch
Tomato ketchup (ketchup)1 tbsp
Red chilli saucehot sauce, optional

Method

4 steps
  1. 1Fry the bacon until crisp and set aside.
  2. 2Toast the buttered rolls in the bacon fat.
  3. 3Beat the eggs lightly, pour into the pan as one thin omelette or fry two eggs together, season, and lay cheese on top. Fold to roll size.
  4. 4Stack bacon and egg on the rolls with ketchup and hot sauce. Wrap tightly in foil for a minute.
Serve it like this

Wrap each sandwich in foil and cut in half so the egg and cheese show. Serve with hot coffee.

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Make it a meal

What goes with Bacon, egg and cheese: a bread or rice, a side, something to drink and something sweet.

On the side Waldorf salad15 min
On the side Egg salad20 min
A little snack Rosemary bar nuts20 min
To drink Virgin Mary5 min
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