Fact: even a bad bacon, egg and cheese is pretty great. But the following is not a bad bacon, egg and cheese. It’s the best. And it comes courtesy of Egg Shop: The Cookbook
This, ladies and gentlemen, is the face that launched a thousand ships: the signature Egg Shop version of a standard B.E.C. The star of this sandwich is a sunny-up egg with the yolk broken into the roll before serving, but the tomato jam is gearing up to steal the show at any moment. Sharp melted New England cheddar counters the sweet and savory jam and cuts the salt of the perfectly crisped bacon.
- 1 Panini Roll (recipe in book) - 2 tablespoons Tomato Jam (recipe in book) - 4 Fresh Pickled Jalapeños (recipe in book) - 2 ounces sharp white cheddar (we use Shelburne Farms, Grafton Village, or McCadam) - 3 slices Black Forest or applewood-smoked bacon - 1 egg - Pinch of sea salt, for garnish - Torn flat-leaf parsley leaves, for garnish
1. Preheat the oven to 400°F or turn the broiler to low, if the setting is available. 2. Split the panini roll in half and spread the tomato jam evenly on the bottom half. Top with the jalapeños. Place the cheddar on the top side of the roll and lay both halves on a baking sheet. Set aside. 3. In a small cast-iron or nonstick skillet, cook the bacon over medium-high heat until crisp but not burned or dry. Place the bacon on top of the cheddar and broil the open sandwich until the cheese is melted and the roll is slightly toasted on the edges.
4. Meanwhile, crack the egg into the bacon fat and cook it using the sunny-up method on page 100. When the white is fully set, break the yolk slightly with the back of a fork or the tip of a knife and let it spread over the egg. Cook briefly, but do not allow the yolk to set. 5. Remove the sandwich from the broiler, place the egg on top of the tomato jam and jalapeños, and close the sandwich. Garnish with a pinch of sea salt and torn fresh parsley.
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