Best 5 Bacon Egg And Cheese Sandwich New York City Deli Style Recipes
The bacon, egg, and cheese sandwich is a classic New York City deli staple, and for good reason. It's a simple sandwich, but when made with quality ingredients and cooked properly, it's pure perfection. The key to a great bacon, egg, and cheese sandwich is using thick-cut bacon, fresh eggs, and a good quality cheese. The bacon should be cooked until it's crispy, the eggs should be cooked over easy or medium, and the cheese should be melted and gooey. Of course, no bacon, egg, and cheese sandwich is complete without a toasted roll.
Check out the recipes below so you can choose the best recipe for yourself!
NEW YORK-STYLE BACON EGG AND CHEESE SANDWICH
New York-Style Bacon Egg and Cheese Sandwich Author: Olivia's Cuisine
Provided by Olivia's Cuisine
Time 5m
Number Of Ingredients 6
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
This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1
Number Of Ingredients 6
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
I don't care for runny eggs (except eggs benedict) so this hits the spot when I'm in the mood for something more rich and substantial than scrambled eggs, but not gooey (except the cheese). If I have it on hand, I replace one egg with a slice of ham that I fry first.
Provided by Marla Swoffer
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 726.9, Fat 45.1, SaturatedFat 21, Cholesterol 535.1, Sodium 1273.6, Carbohydrate 47.9, Fiber 1.9, Sugar 3.1, Protein 31.8
BACON, EGG, AND CHEESE SANDWICH, NEW YORK CITY DELI-STYLE
Make and share this Bacon, Egg, and Cheese Sandwich, New York City Deli-Style recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 620.1, Fat 29.4, SaturatedFat 12.8, Cholesterol 420.1, Sodium 1073.9, Carbohydrate 57, Fiber 2.4, Sugar 0.4, Protein 29.6
BACON EGG AND CHEESE SANDWICH
The classic New York deli breakfast that combines fried eggs, crispy bacon, and melted American cheese on a poppy seed roll.
Provided by James
Categories Breakfast
Time 40m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 490 kcal, Fat 31.7 g, SaturatedFat 13.4 g, Sodium 1600 mg, Carbohydrate 5.2 g, Sugar 5 g, Protein 44.9 g, Cholesterol 443 mg, ServingSize 1 serving
Tips:
- Use quality ingredients: The better the ingredients, the better the sandwich will be. Look for fresh, thick-cut bacon, large eggs, and a good quality cheese that melts well.
- Cook the bacon until it is crispy: This will give the sandwich a nice smoky flavor and help to prevent the bacon from becoming soggy.
- Cook the eggs over medium heat: This will help to prevent them from becoming overcooked and rubbery.
- Use a good quality bread: A sturdy bread that can hold up to the fillings is best. A kaiser roll or a sesame seed bun are good choices.
- Add your favorite toppings: Some popular toppings include lettuce, tomato, onion, and avocado. You can also add a dollop of ketchup or mustard.
Conclusion:
The bacon, egg, and cheese sandwich is a classic New York City deli sandwich that is enjoyed by people all over the world. It is a simple sandwich to make, but it is packed with flavor. By following these tips, you can make the best bacon, egg, and cheese sandwich that you have ever had.
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