One of my favorite breakfasts growing up in New York was a bacon, egg, and cheese sandwich from the local delicatessen. It sounds simple enough, but not all are created equal. Here is my "grown-up" version of a favorite breakfast. —brisketandbagels.com
Test Kitchen Notes
Even though this kind of combination can seem played-out nowadays, this version was fun and tasted great. I used about half of the sriracha, but feel free to adjust to taste. Fun and easy is always a good combo in my book! —Stephanie Bourgeois
slices raisin bread
sriracha hot sauce
double smoked bacon
slice American cheese
In This Recipe
Lightly toast the raisin bread and spread on the sriracha.
In a 12-inch nonstick frying pan, cook the bacon till crisp. Set aside.
Fry the egg to your liking in a few teaspoons of reserved bacon fat (I prefer over-easy). Layer the cheese on the egg while it is in the pan so the cheese will melt.