Throughout New York there are carts in all 5 boroughs’ making this iconic breakfast sandwich. A splash of hot sauce really does make a big difference!
Bacon, Egg n’ Cheese Sandwich
The only Carbs really are the bun of your choice and maybe a few depending on the cheese. If you prefer a hard cheese, grate and sprinkle it on the eggs rather than tear pieces of the soft cheese slices.
Gluten Free buns don’t quite cook up like their flour counterparts but heating them in a skillet does help.
It’s more about remembering how delicious and easy this breakfast sandwich is, rather than Carb counting.
Ingredients
Per Sandwich:
- 2 slices cooked bacon
- 2 American cheese slices 3 CHO each 6 CHO
- 2 eggs beaten with a fork
- 1 tsp. bacon fat or olive oil
- Salt and pepper
*1 – 2 buns CHO DEPENDENT ON YOUR PRODUCT
- Hot sauce
- Avocado
- Tomatoes
Instructions
- You will need 2 skillets for 1 sandwich. A smaller skillet to toast the bun slices and the other for the bacon/eggs.
- Tear a piece of parchment or aluminum foil large enough to wrap bun in and set aside.
- Cook bacon in a medium skillet until done and remove to a plate topped with paper towel. Blot both sides of bacon to remove some of the fat.
- Beat eggs with a fork and sprinkle with salt and pepper. Set aside.
- Wipe skillet clean except for 1 tsp of bacon fat.
- Add egg and let cook part way through over medium heat.
- Next tear cheese slices and place on the eggs. Cover and let cook through for 1 – 2 minutes.
- Meanwhile butter cut sides of bun and turn heat on the second skillet to medium high. Warm buns halves and butter until a bit golden, but not burnt.
- When egg is cooked through, fold the egg in half and then in half again.
- Remove bun from skillet and top with 2 slices of bacon and then the eggs/cheese.
- Sprinkle Frank’s Hot Sauce and top with the other half of the bun.
- Place sandwich in parchment, press down slightly and let rest for about 2 minutes.
- Serve with tomatoes and avocado if desired.
