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NYC-Style Eggs on a Roll

NYC-Style Eggs on a Roll

Yield: 12 servings


  • 1 lb. quality bacon (24 slices)
  • 1 lb., 8 oz. fresh baked kaiser (or sandwich) rolls (12, 2 oz. rolls)
  • 8 oz. (1 cup) softened butter
  • 12 large eggs
  • 12 oz. sharp white cheddar cheese slices (12, 1 oz. slices)
  • Kosher salt, to taste
  • Fresh ground pepper, to taste


  1. Cook bacon until crisp. Drain and keep warm.
  2. Toast roll until hot and crispy. Butter each cut side of roll with 1/2 tablespoon butter.
  3. For each egg, heat 1 teaspoon butter in a nonstick 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).
  4. 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.