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NYC-Style_Eggs_on_a_Roll

NYC-Style Eggs on a Roll

Yield: 12 servings

INGREDIENTS WEIGHT MEASURE

Quality bacon

1 lb. 24 slices

Fresh baked Kaiser (or sandwich ) roll

1 lb. 8 oz.

12 (2 oz.) rolls

Butter, softened

8 oz.

1 cup

Eggs

12 large

Sharp white Cheddar cheese

 12 oz.

12 (1 oz. each) slices
Kosher salt To taste
Fresh ground pepper To taste
  • Cook bacon until crisp.  Drain and keep warm.
  • Toast roll until hot and crispy.  Butter each cut side of roll with 1/2 tablespoon butter.
  • For each egg, heat 1 teaspoon butter in a non-stick pan over medium heat.  Cook eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
  • Place a slice of cheese on one cut side of roll.  Top with 2 slices bacon and fried egg.  Season to taste with kosher salt and pepper.  Close with a bun top.  Heat in microwave oven for 30 seconds, if desired, to melt cheese.  Serve immediately.