The Ultimate Bacon, Egg & Cheese Sandwich with Chef Nick Korbee
If we were to rank food by degrees of cooking difficulty and symphony of taste, the always indulgent bacon, egg, and cheese sandwich just might be at the tippy top of the list. Who can argue with its authentic simplicity, combined with the fact that it tastes absolutely amazing? Some of the best foods in the world are made great by the egg. At least, this is the philosophy of the budding breakfast empire, The Egg Shop. The restaurant, dreamt up by Sarah Schneider and Demetri Makoulis, is located in SoHo and has a focus on everything (you guessed it) egg.
Chef Nick Korbee is the maestro behind the menu, recipes, and drinks. He’s been cooking professionally for almost 10 years, and was inspired by the endless versatility and infinite amount of tasty combinations you can develop starting with just an egg. He’s just released his first cookbook appropriately named Egg Shop, and they’re set to open up a second location early this summer in Williamsburg.
Given that Mr Korbee is such a breakfast expert, we asked him to show us how he prepares the always classic bacon, egg, and cheese (B.E.C).
The Egg Shop B.E.C.
Serves 1
Ingredients:
Olive Oil
1 Panini Roll
1 Egg
Black Forest Bacon
Handful of shredded white cheddar cheese
Jalapeno
Tomato Jam
Method:
Start by heating your pan and cooking your bacon to render some of the fat and draw out the flavor. Cook until good and crispy. Remove your bacon, and add your roll directly on top of the bacon grease (allowing the bread to soak up all the savory goodness) and fry until deep golden brown and crisp. Set your bread aside and build your sandwich– Adding on your tomato jam, cheddar cheese, bacon, and jalapeno.
Reduce your pan to a low heat and add a bit of oil. Crack your egg and cook sunnyside up. (The key here is to cook low and slow. To cook the yolk evenly, tap and lightly pull around the egg white allowing uncooked portions to fill in and cook faster) Once the egg is set, place it on top of your sandwich, pop the yolk, and let it spread. That way, you’ll have an even coverage of gooey goodness. (The Egg Shop likes to call that a broke yolk egg. Get it?)
Last but not least, add the entire sandwich back on to the pan and cover. The residual heat of the pan, will heat your bacon, evenly toast your bread, and completely melt the cheese. Once your cheese is good and gooey, remove from the pan and enjoy!
The Egg Shop is located at 151 Elizabeth Street in SoHo, NYC.
Visit their website here.
If you liked this story, check out more in our Urban Transplants issue.
