Beef Bacon & Egg

Beef Bacon Egg Recipe Source: Tony's Cart Preparation Time: 5 minutesCook Time: 5 minutesServings: 1Breakfast sandwiches are ubiquitous, and it's rare to find one that's really bad. The combination of buttery eggs with bacon or sausage and perhaps cheese can't go wrong. Some of the best breakfast sandwiches you will eat anywhere are in New York, at a street cart called Tony's, which parks at Nassau and Wall starting about four am, Monday through Friday.The difference between Tony's sandwich and most others is that it's bigger and the bread is better than an ordinary hard roll. A hard roll can be relatively fluffy; but the nature of a New York-style long-roll sandwich depends on a tubular length of bread that has real muscle: less a matter of crust than of chew. That kind of character is needed to absorb all the juiciness of this luscious breakfast. Ingredients: 4 strips medium-thick beef baconbutter2 large eggs1 long roll (about 8-inches), cut lengthwise Directions: 1. Cook the beef bacon on a grill or in a skillet until it is not-quite crisp. You want strips that are still fairly flexible. 2. As the beef bacon cooks, crack the two eggs and fry them – sunny side up, over easy, or over hard as you prefer. The eggs should be cooked in plenty of butter, even if you are also using some of the grease from the beef bacon. It's the combo of bacon grease and butter that is this sandwich's flavor magic. 3. Use a spatula to lift the eggs from the cooking surface, scooping up as much melting butter as possible and lay them inside the roll. Similarly, lift the beef bacon off the cooking surface and, without draining the strips, lay it atop the eggs. 4. Cheese can be added to this sandwich simply by laying a slice or two (American cheese, please) on the bread before adding the eggs. The eggs' heat should be enough to soften and semi-melt the cheese.