One of the best things about New York City is the variety of food you can get at any given time within walking distance. With so many people always on-the-go, the food culture here is largely dependent upon convenient store/delis. It’s a place where one can buy magazines, beer/alcohol, and a sandwich all in one location. I’m not sure how we would survive without such places. We may not have a 7-Eleven or Target close by, but we do have the best breakfast sandwiches known to man. The most basic is the “egg and cheese on a roll”. This is not just any roll though. The bread is light/airy, yet chewy at the same time. Some believe it may be the New York water that the bakers use in the dough that makes it so distinctive.
I love a little bacon added because of the textural difference and balance of flavor it gives to the already soft and moist egg and cheese on a roll. And since I’ve been trying to budget just like everyone else during this time in the economy, I decided to make my own. This is a rather self-explanatory recipe that anyone can make. I was also thinking how chopped chives would be great to scramble the eggs with (or any fresh herbs for that matter).
1 Roll (cut in half)
1 slice of American cheese
1 slice of tomato
1/2 tsp Italian Seasoning (can substitute w/ chives or any fresh herb)
2 slices of bacon
1 tbsp of butter
Slice roll in half. Whisk egg , italian seasoning (or fresh herb), and s/p together before cooking. Melt butter in skillet over medium heat and scramble egg misture until well done, yet still soft (do not overcook). Layer on scrambled eggs, then slice of cheese, and then tomato slice on top of cheese. Use same skillet to cook bacon until well done. Place bacon onto a plate with paper towel to drain excess grease. After a minute, layer bacon on top of tomato. Then bring sandwich together. Place a dollop of ketchup on side of plate for dipping sandwich (optional).