Recipe By: @grilledcheesesocial

🍳 Fun Fact: The bacon, egg, and cheese became a NYC bodega staple in the 1970s, shaped by deli culture, quick service, and the city’s nonstop, on-the-go lifestyle.

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4 bacon strips
1 Kaiser bun
1 tbsp salty butter
2 eggs
2 slices American cheese
1 tbsp ketchup
Salt, pepper and Louisiana style hot sauce

1️⃣ Render the Bacon
Start your bacon over medium heat and let it crisp up slowly. Pull it from the pan, but leave that fat behind… that’s your flavor base.

2️⃣ Toast the Foundation
Drop your bun in, split side down, and let it toast in the bacon fat until golden and lightly crisp. Set aside.

3️⃣ Eggs, Soft Set
Add a knob of butter to the pan. Once melted, crack in your eggs. Season with salt and pepper, fry, then flip and gently break the yolk. You’re aiming for about 75% set.

4️⃣ Melt It Down
Lay your cheese right over the eggs and let it melt into every edge. Low, steady heat… no rush.

5️⃣ Build with Intent
Bottom bun gets a swipe of ketchup. Stack the cheesy eggs, then the crispy bacon. Hit the top bun with a splash of hot sauce, close it up, and serve hot.

🥚It’s all about contrast—crispy bacon, soft eggs, melty cheese, and that sweet-heat finish. Breakfast sandwich, but built like you mean it.

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