Breakfast

Bacon Egg and Cheese Sandwich

Prep

5 mins

Cook

10 mins

Servings

AmericanEasyBreakfastHigh Protein

About this dish

This isn't your sad drive-thru breakfast sandwich. We're talking crispy bacon, a perfect over-easy egg with a runny yolk, and melted American cheese on a buttery, toasted roll.

It's a messy, satisfying, borderline-rebellious way to start your day—or end your night. The key?

Do not skimp on the bacon fat for frying the egg.

Ingredients

UK and US measurements are both included for every recipe.

Bacon

protein

60 g

Imperial: 2 slices

Egg

protein

1 large

American cheese

dairy

28 g

Imperial: 1 slice

Bread roll

grain

1 (about 85 g)

Imperial: 1

Butter

fat

14 g

Imperial: 1 tbsp

Salt

seasoning

1/2 g

Imperial: 1/8 tsp

Black pepper

spice

0.5 g

Imperial: 1/8 tsp

Method

Cook the bacon

5 minutes

Place the bacon slices in a cold frying pan. Cook over medium heat, flipping occasionally, until crispy, about 4-5 minutes. Transfer to a paper towel-lined plate. Leave the rendered fat in the pan.

Fry the egg in bacon fat

2 minutes

Crack the egg into the hot bacon fat. Season with salt and pepper. Cook until the white is set but the yolk remains runny, about 2 minutes. If desired, flip for 30 seconds (over-easy) or leave sunny-side up.

Toast the roll

2 minutes

Split the roll in half and spread cut sides with butter. Place in a toaster or under the broiler until golden and crisp, about 1–2 minutes.

Layer the cheese and bacon

1 minute

Place the slice of American cheese on the bottom half of the toasted roll. Lay the crispy bacon strips on top of the cheese.

Add the egg and close the sandwich

1 minute

Carefully slide the fried egg onto the bacon. Gently press the top half of the roll over the egg. Serve immediately while the yolk is still runny.

Equipment

Frying pan
Spatula
Paper towels
Toaster or oven broiler
Knife

Nutrition facts

420 kcal

Calories

28 g

Protein

32 g

Carbohydrates

30 g

Fat

1 g

Fiber

1200 mg

Sodium

Tips

1.
For.
For extra smokiness, use thick-cut bacon and render it slowly until deeply browned.
2. Don't be afraid of the bacon fat—it adds incredible flavor to the egg. Just keep the heat moderate so the white cooks evenly without burning the fat.
3.
If.
If you prefer a firmer yolk, cook the egg 30 seconds longer on the flip side.
4. Use a soft kaiser roll or a bulkie roll for a classic bodega vibe, potato rolls work great too.

Serving suggestions

Serve with a side of hash browns or a simple arugula salad to cut through the richness. Pair with hot coffee or a cold glass of OJ.

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Recipe by

Carter Bennett

Specialises in American cuisine

Carter makes chili with beans (controversial) and a secret dark chocolate addition. He is a rebel.

Describe yourself in three words: Rebellious, beany, chocolate chili.