This is a breakfast sandwich popular in USA & Canada. This sandwich we all crave, somehow both simple and magical all at the same time. A cure for what whatever ails you.
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| Bacon, Egg & Cheese sandwich |
On
an average day, my breakfast and lunch consists of a smattering of bites of
often-incongruent food that I’m testing.
So either of those meals could be a few bites of quinoa salad, half a
Mexican brownie, or the leftover piece of Asian salmon and some pureed
parsnips, all eaten standing up while I’m whisking something. Not everyone’s idea of a harmonious
well-balanced meal, but I kind of like it.
But
sometimes I need to be a little less graze-ish and a little more thoughtful.
Ingredients:
Unsalted butter, as needed
·
1 Kaiser roll, split (or 1 bagel, split, or 2 slices of
bread, toasted and buttered)
·
3 slices beef, pork or turkey bacon (not thick-cut), halved
crosswise
·
2 large eggs, beaten with a fork
·
Kosher salt
and black pepper
·
2 slices American cheese
·
Ketchup
and/or hot sauce (optional)
how to COOK:
Stage 1
Bring an
enormous piece of material paper or foil to the oven. Heat a medium (10-inch)
nonstick skillet done on both sides. Oil the skillet liberally with margarine.
Place one side of the roll in the skillet, cut-side down, and toast until
brilliant, 2 to 4 minutes. Move the toasted half to the material, cut-side up.
Rehash with additional spread and the other portion of the roll.
Stage 2
Assuming you're
utilizing meat or turkey bacon, add 1 tablespoon margarine to the skillet. Add
the bacon and cook over medium until sautéed and fresh, 2 to 4 minutes for each
side. As the bacon cooks, press it down with a spatula. (This helps the fat
render, delivering crunchier bacon.) Mood killer the intensity and move the
bacon to the base roll. Pour off everything except 1 tablespoon of the fat.
Empty the eggs
into the skillet, season with salt and pepper and set over medium-low.
Utilizing a spatula, pull the egg toward the middle and slant the skillet so
the egg races to the vacant piece of the skillet. Rehash this overall until the
outer layer of the egg is as of now not runny yet at the same time glossy. Add
the cheddar on the top, attacking more modest pieces for even inclusion. Cook,
undisturbed, until the highest point of the egg is matte, one moment. Eliminate
from heat, overlay the egg down the middle, and afterward in half once more.
Move to the base roll.
Add ketchup and
hot sauce as wanted, then, at that point, add the top roll and press down.
Envelop by the material, smash once more, and let sit two or three minutes for
every one of the components to steam together. Slice down the middle and eat.
Calories: 711kcal | Carbohydrates: 28g | Protein: 36g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 430mg | Sodium: 1138mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1194IU | Calcium: 408mg | Iron: 2mg