BaconEggCheese
Everything you need, crunchy, salty, gooey and filling.
Equipment
- 1 Sheet Tray with Drain grid
Ingredients
- 6 Rashers Thick Cut Bacon Done into a weave
- 1 tbsp Butter
- 2 ea Eggs Jumbo
- 2 slices Cheese American, cheddar, etc
- Salt and Pepper
- 4 Slices Bread Sourdough, thick cut
- Mayo optional
- Ketchup optional
- Jalapeno Minced, optional
Instructions
- Adjust oven rack to middle position and heat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Add the drain rig over.
- Place the bacon weave on the drainign rig
- Bake bacon until crisp, 25 to 35 minutes.
- Using two spatulas, transfer bacon, flat bottom side up, to a paper-towel-lined plate to drain. Pour rendered bacon fat into a small bowl and set aside
- Once bacon is cooled, use a sharp knife to cut bacon into two equal squares; set aside.
- In a small bowl, use a fork to beat eggs until they are just combined but still streaky, about 10 seconds.
- In a nonstick skillet, melt butter over medium heat until it starts to foam and sizzle gently.
- Pour eggs into skillet, and tilt pan to distribute eggs evenly.
- Cook eggs, gently pushing sides of egg toward center, tilting pan to fill any gaps, until eggs are nearly cooked but surface is barely wet, 60 to 90 seconds.
- Reduce heat to low and place one slice of cheese in center of eggs. Using a flat spatula, with the cheese as a guide, fold edges of eggs over cheese, creating a square packet.
- Place remaining cheese slice on top of eggs, cover, and cook until cheese is melted, about 60 seconds longer.
- In now-empty skillet, heat 1 tablespoon reserved bacon fat over medium heat until shimmering.
- Place two slices of bread half in pan, and toast, pressing and swirling bread around pan with hand, until bread is golden brown and evenly toasted, 60 to 90 second
- Spread mayonnaise, ketchup if using, evenly over both toasted bun halves.
- Place bacon squares on bottom bun and top with egg-cheese packet.
- Season with salt and pepper to taste. Sprinkle with minced jalapenos if used.
Notes
Notes:
A bacon weave maximizes coverage and guarantees a square shape.
Toasting the roll in rendered bacon fat brings even more richness to the sandwich and prevents the interior from becoming soggy.
Bacon Weave:
Cut three pieces of bacon in half.
Place three slices of bacon side-by-side on the prepared baking sheet parallel to the counter edge, forming three rows.
Fold over half of the center bacon strip halfway.
Place 1 half-slice bacon across the 1st and 3rd row, running perpendicular to counter edge, then unfold the center slice over top the perpendicular strip.
The half-slice should be woven between every other slice. Fold over the first and third whole slices until flush with the perpendicular half-slice, and lay another perpendicular half-slice of bacon across the center row.
Repeat, alternating between folding back the center, then the 1st and 3rd strips, and laying the remaining half strips across until all six half-slices of bacon have been used to create an interwoven pattern.
Nutrition
Calories: 366kcalCarbohydrates: 30gProtein: 12gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 54mgSodium: 673mgPotassium: 31mgFiber: 1gSugar: 2gVitamin A: 462IUCalcium: 240mgIron: 0.1mg
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