|
|
|
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.
|
|
