You know that feeling when your bread’s toasted, your bacon’s crispy, you’ve cooked your eggs just right, but you just can’t get your cheese to melt fast enough? Our chef-in-residence, Bobby Flay, has just the hack for you. Sneaking a tablespoon of water into the pan and throwing a lid on means perfectly melted cheese in seconds. Now all that’s left is to decide which hot sauce to throw on top!
Watch Bobby make his go-to bacon, egg, and cheese sando in real time:
And get the full recipe now!Print
- 2 slices of bacon
- 2 medium eggs
- Kosher salt and freshly ground black pepper
- 1 slice American cheese
- 1 tablespoon of water
- 1-2 tablespoons harisssa
- 1 brioche roll, sliced, scooped and toasted
- Place bacon slices in a non-stick sauté pan over medium heat and slowly cook the bacon until crisp, approximately 15 minutes. Transfer the bacon to a paper towel lined plate and set aside. Discard all but 1 tablespoon of bacon fat from the pan.
- Crack eggs into the pan, season with salt and pepper and let cook until the whites are firmly set and yolks are not overly runny, about 3 to 4 minutes. Add the cheese on top of the eggs, and add 1 tablespoon of water to the pan. Immediately cover the pan with a tight fitting lid for 15 to 20 seconds to allow the cheese to melt.
- To assemble, spread harissa on top of each half of the toasted buns. Add the egg with the melted cheese, the bacon and top with the bun. Dig in!
Wait! There’s more:
Where did the bacon and egg breakfast combo originate?
|Crisp bacon and scrambled eggs are a quintessential breakfast combo. How did this pair become the dynamic duo it is today? It all started in the 1920s when the Beech-Nut Packing Company hired Edward Bernays to help them sell more bacon. He convinced doctors to give their stamp of approval on starting the day with a heavy breakfast. Eventually Bernays published this “study,” which just so happened to mention that bacon and eggs were the ideal breakfast. While the beginnings of this breakfast combo seem a little underhanded, we aren’t mad that it’s become a classic.|