Bodega Bacon, Egg and Cheese

The bacon, egg and cheese from the corner store is a perfect breakfast because it's simple: crisp bacon, soft eggs, melted American cheese and a squishy roll. Extra egg whites folded into the eggs make it more filling without changing the taste. Wrap it in foil for a minute so everything melts together, the way the counter does.

Ingredients

For 4 sandwiches.

Method

1. Cook the bacon in a large nonstick skillet over medium heat for 6 minutes, turning, until crisp. Drain on paper and wipe out most of the fat.

2. Whisk the eggs, whites and pepper. Melt the butter in the skillet over medium-low heat and cook the eggs, folding gently, for 3 to 4 minutes until just set (160°F).

   160°F inside

3. Toast the rolls. Fill each with eggs, a slice of cheese and the bacon, then wrap in foil for 1 minute to melt.

Tips

• Cook the eggs low and slow and pull them while they still look a little wet.
• The foil wrap at the end steams the roll soft and melts the cheese.