NYC Deli Bacon, Egg, and Cheese Sandwich

Ingredients

• 4 stripsbacon
• 2Kaiser rolls, sliced in half horizontally
• 57 g (4 tablespoons)unsalted butter, divided
• 4 largeeggs, lightly whisked
• 4 slicesAmerican cheese
• to taste (optional)ketchup, for serving

Instructions

1. 1

   Cook the bacon

   Fry the bacon in a skillet until crisp, then transfer it to paper towels to drain.

2. 2

   Toast the rolls

   Using the same skillet, toast the Kaiser roll halves with butter until golden.

3. 3

   Scramble the eggs

   In a separate pan, cook the eggs in butter, stirring until just set.

4. 4

   Assemble sandwiches

   Put a slice of cheese on each bottom roll half, then add bacon, scrambled eggs and another slice of cheese. Cap with the other roll halves.

5. 5

   Serve with ketchup

   If you like, serve the sandwiches with ketchup on the side.

What is a bacon, egg and cheese sandwich?

This is a classic American deli-style breakfast sandwich: eggs and bacon tucked into a roll with cheese. In New York City, the bacon, egg and cheese is a familiar order from neighbourhood delis and corner shops.

This version uses a Kaiser roll for a sturdy, lightly crisped base. American cheese melts over the warm filling, bringing the layers together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 20g protein, 25g carbs, 35g fat.

The rolls supply most of the carbohydrate, while butter and bacon contribute much of the fat; the eggs, bacon and cheese provide protein. Add fruit or a simple salad alongside one sandwich to bring freshness and balance to the plate.

Choosing the bread and cheese

Kaiser rolls: Their firm crust and soft centre hold the filling without making the sandwich too difficult to eat. Toasting the cut sides adds a golden surface and helps keep them from turning soggy.

American cheese: Its mild, savoury flavour suits the bacon and egg, and it softens readily against the hot filling. Put a slice both beneath and above the filling as directed.

Getting crisp bacon

Bacon: Cook it until crisp enough to give the sandwich a contrast to the soft eggs and roll. Drain it on paper towels before assembling so excess fat does not run into the bread.

Pan: The method uses the bacon skillet to toast the rolls, carrying some of its savoury flavour into the bread. Keep an eye on the rolls as they brown.

Keeping the eggs tender

Low attention: Stir the whisked eggs in the separate pan as they cook, and take them off the heat as soon as they are set. They will continue to feel warm when layered into the sandwiches.

Timing: Cook the eggs close to serving so they remain soft and warm. Avoid leaving them in the pan after they have set.

Assembling the layers

Cheese first: A slice on each bottom roll half gives the bacon and eggs a cheesy base. Add the second slice on top so it can soften against the warm eggs.

Serve promptly: Assemble while the components are warm for the best contrast between crisp bacon, tender eggs and toasted bread. Add ketchup at the table if desired.

What to serve alongside

A piece of fruit or a simple green salad can add freshness alongside this rich, savoury sandwich. For a more substantial brunch, serve it with breakfast potatoes.

Ketchup: Keep it on the side so everyone can choose how much to add. The sandwich is also ready to eat without it.

Recipe notes & tips

• Drain the bacon before adding it to the rolls to limit excess grease.
• Toast the cut sides of the rolls until golden, keeping a close eye on them.
• Stir the eggs gently and stop cooking as soon as they are set.
• Assemble the sandwiches while the eggs and bacon are still warm.
• Serve ketchup on the side so it does not soften the toasted bread.

Variations

• Add hot sauce: Serve it alongside the sandwich for a little heat.
• Try a different roll: Use a soft breakfast roll if Kaiser rolls are unavailable.
• Use turkey bacon: Cook it until crisp before assembling.
• Add sliced tomato: Layer it into the sandwich just before serving.
• Make it peppery: Add black pepper to the whisked eggs before cooking.

Common mistakes to avoid

• Soft bacon: Cook it until crisp and drain it before assembling.
• Overtoasted rolls: Watch the bread closely in the skillet and remove it once golden.
• Dry eggs: Take them off the heat as soon as they are just set.
• Cold cheese: Layer it against the hot eggs so it has a chance to soften.
• Soggy bread: Drain the bacon and serve the assembled sandwiches promptly.

How to store

These sandwiches are best eaten freshly assembled. If needed, refrigerate leftovers in a sealed container and eat within 1 day; reheat gently in a pan or microwave until hot, noting that the bread may soften.

Frequently asked questions