While I was living in NYC there were many “bodega breakfast” mornings. These usually coincided with “battling a hangover” mornings. As I’ve gotten older I’ve put certain habits aside. Hangovers are a thing of the past – mostly because I stopped drinking things with the words “slammer” or “bomb” in the name. So are bodegas unfortunately. Philly just doesn’t have a handle on that particular situation. But breakfast sandwiches, (my typical bodega order along with a tiny but wickedly hot cup of coffee) those I could never forsake. The ‘BEC’ or bacon, egg and cheese is my go to.
And I’m sure you can see why. I mean just look at it – carby, cheesy, bacon-ey(?). It’s a real thing of beauty. It will soak up all that ails you and make you feel like a human again. Other pros – cheap, easy, crowd pleasing, easily customizable to your tastes…I mean I doubt I have to do the hard sell here. But to push it over the edge this particular version also has a five ingredient, deliciously spicy, ridiculously easy to put together, cherry pepper relish that you can slather all over your breakfast sandwich of choice, or honestly anything that might need a little extra spice. So go forth and nurse that hangover, or just enjoy your breakfast.
the BEC
- June 15, 2018
- 1
- 10 min
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Ingredients
- 2 slices bacon
- 1 English muffin (or bagel or croissant or whatever)
- nonstick spray
- 1 egg
- Kosher salt
- Black pepper
- 1 slice cheese (I'm an old school fan of American, which I realize is not REALLY cheese)
- Mayonnaise
- Cherry Pepper Relish (recipe below)
Directions
- Step 1
- Lay bacon in a cold, non-stick pan (anywhere in the 8-10 inch range is good) and turn the heat to medium. Cook bacon until done to your taste.
- Step 2
- While bacon cooks, pop your English muffin in the toaster and beat the egg. Season it lightly with salt and pepper and set aside.
- Step 3
- When bacon is done, drain on paper towels. Discard any grease in the pan and wipe it out with a paper towel.
- Step 4
- Spray the pan liberally with non-stick spray and add your beaten egg. It should make one thin, even layer. Let it cook, undisturbed until you can see it start to set on the top – this happens quickly, maybe a minute.
- Step 5
- Put your slice of cheese directly in the center of the egg, and using a spatula, gently fold the eggs up and over the cheese on all four sides. The idea being that the cheese is encased in the cheese more or less. Turn off heat.
- Step 6
- Assemble by swiping some mayo on the bottom of your English muffin (or don’t if you’re like that’s so gross I hate mayo). Then lay your egg/cheese envelope on the muffin, followed by your bacon and any other condiments. Put a lid on it and dive in.
Hot Cherry Pepper Relish
- June 15, 2018
- 5 min
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Ingredients
- 1 16 ounce jar of hot cherry peppers (I try to find the red ones because I think it makes a prettier end product, but a mix of red and green are also fine)
- 1 T honey
- 1/2 tsp salt
- 1/4 C chopped parsley
- 3 T extra virgin olive oil
Directions
- Step 1
- Drain the peppers and remove the stems and seeds.
- Step 2
- In a food processor, combine peppers, honey, salt, parsley and olive oil.
- Step 3
- Process until thoroughly combined but not completely smooth.
- Step 4
- Season to taste.
Looks so good! Bacon egg and cheese has always been my go to breakfast sammy as well. Can’t wait to try that relish!
Thanks Haylie! Breakfast sandwiches really got me through most of my 20’s TBH.