Quick and Easy Bacon, Egg and Cheese

Name: Quick and Easy Bacon, Egg and Cheese
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Ingredients: 2 large eggs; 2 tablespoons whole milk; Kosher salt and freshly ground black pepper; 1 teaspoon vegetable oil; 2 slices sharp Cheddar cheese, about 1 ounce (see Cook's Note); 2 slices cooked bacon (see Cook's Note); 2 slices toasted white bread or 1 kaiser roll, split

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving

Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving

Ingredients

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2 large eggs

2 tablespoons whole milk

Kosher salt and freshly ground black pepper

1 teaspoon vegetable oil

2 slices sharp Cheddar cheese, about 1 ounce (see Cook's Note)

2 slices cooked bacon (see Cook's Note)

2 slices toasted white bread or 1 kaiser roll, split

Directions

Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

Cook’s Note

You can substitute just about any cheese for the Cheddar called for in this recipe. Some cheeses that melt well include American, provolone, Monterey Jack, pepper jack and Swiss. Crispy pancetta can be substituted for bacon. To make crispy pancetta, place slices of pancetta on a foil-lined sheet pan and put the pan into a cold oven. Set the oven for 375 degrees F and cook until the pancetta is crisp, about 10 minutes. Place the pancetta on a plate lined with a paper towel to drain.