Weird Al Was Right
Sep. 7th, 2020 08:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: The Perfect BEC Sandwich.
"There's another trick key to a great BEC - Bacon, Egg, and Cheese - that deli and bodega owners have employed for years. That's wrapping the sandwich in foil, causing the ingredients to steam together into a more wonderful, integrated whole by the time it's unwrapped and devoured."
6 slices bacon (I used 1.5 slices house-made pancetta for a single serving)
4 large eggses, lightly beaten
salt and pepper
2 kaiser rolls, split (I used a small deli roll)
3 Tbsp unsalted butter
heaping 1/4 cup shredded white cheddar cheese
optional garnish: tomato slices
Cook bacon in a skillet to your liking. Transfer to paper towels to drain, then break each piece in half.Wipe out the skillet. Spread each roll half with about 1 Tbsp butter, and toast in the skillet butter-side down over medium heat until golden. Remove and arrange the bacon on two of the halves. Wipe out the skillet, and heat half the remaining butter. Season the eggses with salt and pepper, add half to the skillet, and cook until the edges are set. Flip the eggses, sprinkle with half the cheese, and fold over to enclose the cheese like an omelet. Set on top of one roll and garnish with tomatoes, if using, and condiments of choice - hot sauce and mayo are classic additions. Wrap in foil and let stand for one minute. Make the second sandwich in the same manner.
What worked: This recipe comes via a new(ish) cookbook from a Catskills, NY diner. It was a really, really good breakfast despite the changes I had to make - satisfying despite not being overly heavy or meat-centric.
I didn't bother wiping out the skillet because my house-made pancetta (and bacon) produce very clean grease, so I enhanced the flavor by using that to cook the eggses.
The bakery at the market that morning doesn't make kaiser rolls, so I substituted a small deli roll. That worked okay even if the shape and texture was a little different.
What didn't: I had to use pancetta (which worked well) because I might be out of bacon. I didn't feel like emptying the downstairs freezer to verify and I could find the pancetta easily. Because I was making a single serving in a small skillet, there wasn't room to griddle the roll so I simply toasted it.
The cheesemonger didn't have white cheddar, so I used a more English-style cheddar. It worked just fine.
Will I make it again? Definitely. I would probably add a green onion to the scramble as is my usual wont, and I think a sliced tomato (while nontraditional for a bodega BEC) would gild the lily fabulously.
I made it a second time using a "country" roll, which was too small for the egg. Deli roll it is.
"There's another trick key to a great BEC - Bacon, Egg, and Cheese - that deli and bodega owners have employed for years. That's wrapping the sandwich in foil, causing the ingredients to steam together into a more wonderful, integrated whole by the time it's unwrapped and devoured."
6 slices bacon (I used 1.5 slices house-made pancetta for a single serving)
4 large eggses, lightly beaten
salt and pepper
2 kaiser rolls, split (I used a small deli roll)
3 Tbsp unsalted butter
heaping 1/4 cup shredded white cheddar cheese
optional garnish: tomato slices
Cook bacon in a skillet to your liking. Transfer to paper towels to drain, then break each piece in half.
What worked: This recipe comes via a new(ish) cookbook from a Catskills, NY diner. It was a really, really good breakfast despite the changes I had to make - satisfying despite not being overly heavy or meat-centric.
I didn't bother wiping out the skillet because my house-made pancetta (and bacon) produce very clean grease, so I enhanced the flavor by using that to cook the eggses.
The bakery at the market that morning doesn't make kaiser rolls, so I substituted a small deli roll. That worked okay even if the shape and texture was a little different.
What didn't: I had to use pancetta (which worked well) because I might be out of bacon. I didn't feel like emptying the downstairs freezer to verify and I could find the pancetta easily. Because I was making a single serving in a small skillet, there wasn't room to griddle the roll so I simply toasted it.
The cheesemonger didn't have white cheddar, so I used a more English-style cheddar. It worked just fine.
Will I make it again? Definitely. I would probably add a green onion to the scramble as is my usual wont, and I think a sliced tomato (while nontraditional for a bodega BEC) would gild the lily fabulously.
I made it a second time using a "country" roll, which was too small for the egg. Deli roll it is.
no subject
Date: 2020-09-07 04:37 pm (UTC)