Crispy NYC Bacon Egg and Cheese Sandwich
A quick and easy homemade breakfast sandwich featuring crispy thick-cut bacon, fluffy eggs, and melty American cheese on a soft yet sturdy sandwich roll, delivering classic New York deli flavors.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 sandwich 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 slices thick-cut bacon
- 2 large eggs, room temperature
- 2 slices American cheese or preferred melty cheese
- 1 soft yet sturdy sandwich roll or hero roll
- 1 tablespoon unsalted butter, softened
- Salt and freshly ground black pepper, to taste
- Optional: hot sauce or ketchup
Instructions
- Place 4 slices of thick-cut bacon in a cold skillet over medium heat. Cook for 8-10 minutes, flipping occasionally, until golden and crispy but not burnt. Transfer to a paper towel-lined plate to drain excess grease.
- While the bacon cooks, crack 2 large eggs into a small bowl. Whisk gently with a fork until yolks and whites combine. Add a pinch of salt and pepper.
- Remove most of the bacon fat from the pan, leaving about 1 teaspoon (or wipe clean and add a bit of butter). Lower heat to medium-low. Pour in the eggs and cook slowly, stirring occasionally for soft, fluffy curds, about 3-4 minutes. Avoid overcooking.
- Slice the sandwich roll horizontally. Spread butter lightly on cut sides. Toast in a separate pan or under a broiler until golden and crispy, about 2 minutes.
- Place the toasted bottom half of the roll on a plate. Layer the cooked eggs evenly, then top with 2 slices of American cheese. Place the crispy bacon slices on top. Add the roll’s top half, pressing gently.
- If the cheese isn’t fully melted, place the entire sandwich back in the pan over low heat for 1-2 minutes, covering with a lid to trap heat.
- Slice the sandwich in half if desired and serve immediately with optional hot sauce or ketchup.
Notes
Start cooking bacon in a cold pan to render fat slowly and achieve perfect crispiness. Cook eggs on low heat to keep them tender and fluffy. Toast bread with butter to add flavor and prevent sogginess. Assemble cheese on top of eggs and under bacon for best melting and structure. Wrap sandwich in parchment paper for on-the-go meals.
Nutrition
- Serving Size: 1 sandwich
- Calories: 425
- Sugar: 2
- Sodium: 850
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
Keywords: bacon egg and cheese sandwich, NYC breakfast sandwich, crispy bacon sandwich, easy breakfast recipe, homemade egg sandwich