A basketweave of crisp bacon and cheesy bodega-style eggs are served square on a bulky roll for the bacon-iest, cheesiest BEC ever.
Tim Chin is a professional cook and writer who started contributing to Serious Eats in early 2020. He holds a degree in Classic Pastry Arts at The International Culinary Center.
Whether you get yours at a deli, from a coffee shop, or just make it at home, the bacon, egg, and cheese sandwich checks all the boxes: Protein, fat, carbs. Salty, rich, gooey, crispy. And above all, a good BEC is deeply satisfying—a welcome cure for everything from a hangover to heartbreak. The key to a great bacon egg and cheese, therefore, lies in its precise execution. In my opinion, the ideal BEC has the following basic features:Its layers should exist in balance. Not too much bun, not too little bacon, not a mountain of eggs so thick you can barely manage to get your teeth around the thing. You should be able to taste each component with every bite. More simply put, the sandwich shouldwell. To ensure this, every component should be more or less the same size and shape.
The key to this style of egg is to keep the egg whites and egg yolks relatively streaky—not fully emulsified—which produces an egg with varying textures. There’s also really no need to add any salt to the eggs. The folded-in cheese and bacon are salty enough, but feel free to satiate your salt lust and season away.
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