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Bacon, Egg and Cheese Sandwich

The New York deli breakfast standard: crisp bacon, soft scrambled or folded eggs and melting American cheese piled into a buttered kaiser roll, wrapped in foil so everything steams together on the way to work. Salt, pepper, ketchup, the deli order says it all.

SnacksMainsUnder 20g carbsUnder 30 min
17 min5 prep · 12 cookEasy448 kcalper serving
Bacon, Egg and Cheese Sandwich

Instructions

  1. Lay 2 slices of streaky bacon flat in a cold 20 cm non-stick skillet and set it over medium heat. Fry for 6-8 minutes, turning two or three times, until the fat has rendered and the edges are crisp and deep brown. Lift onto kitchen paper and pour off all but a thin film of the bacon fat, keeping the pan on the heat.
  2. Split 1 kaiser roll horizontally and spread the cut faces with 1 tsp of softened butter. Press both halves cut-side down into the bacon fat and toast for 1-2 minutes until the crumb is golden and lightly crisped. Set aside on the plate you will build on.
  3. Crack 2 eggs into a bowl, add 1 pinch of fine salt and 1 pinch of black pepper, and beat with a fork for about 20 seconds, just until the yolks and whites are streak-free, do not whip in air.

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Per serving

448kcal
23gprotein
5gcarbs
37gfat

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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