Bacon & Egg Sandwich Recipe

"Yeah, okay this is high fat, either pass it by or make it and enjoy the flavor of greasy eggs with bacon or sausage and perhaps one or two slices of American cheese. Some of the best breakfast sandwiches you will eat anywhere are in New York at a street cart called Tony's. I got hooked on these after eating them off the cart. The difference between Tony's sandwich and most others is that it's bigger and the bread is better than an ordinary hard roll"

Original is 1 serving

Metric US

I've Tried It

Ingredients

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6 bacon strips (medium-thick)
Soft butter
3 to 4 large eggs

1 to 2 American cheese slices
1 bread bun (a long crusty roll about 8-inches, cut lengthwise, use the best roll you can find!)

Nutritional

Serving Size: 1 (349 g)
Calories 872.8
Total Fat - 57.4 g
Saturated Fat - 25.1 g
Cholesterol - 741 mg
Sodium - 2004.6 mg
Total Carbohydrate - 14.2 g
Dietary Fiber - 0.5 g
Sugars - 1.4 g
Protein - 71.4 g
Calcium - 1137.6 mg
Iron - 4.4 mg
Vitamin C - 0 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Cook the bacon on a grill or in a skillet until it is not-quite crisp. You want strips that are still fairly flexible.

Step 2

As the bacon cooks, crack the two eggs and fry them – sunnyside up, over easy, or over hard as you prefer. The eggs should be cooked in plenty of butter, even if you are also using some of the grease from the bacon. It's the combo of bacon grease and butter that is this sandwich's flavor magic.

Step 3

Use a spatula to lift the eggs from the cooking surface, scooping up as much melting butter as possible and lay them inside the roll. Similarly, lift the bacon off the cooking surface and, without draining the strips, lay it atop the eggs.

Step 4

Cheese can be added to this sandwich simply by laying a slice or two (American cheese, please) on the bread before adding the eggs. The eggs' heat should be enough to soften and semi-melt the cheese.