BACON, EGG AND CHEESE
Makes: 1 sandwich
2 slices bacon (not thick cut) 1 kaiser roll
3 large eggs
⅛ teaspoon kosher salt 1 tablespoon unsalted butter, divided
1 ½ slices American cheese (about 1 ounce total)
1. Tear or cut 2 bacon slices in half. Place in a single layer in a 10-inch nonstick frying pan. Cook over medium heat, flipping bacon halfway through, until bacon is cooked through and crisp, 5 to 7 minutes. Meanwhile, split 1 kaiser roll in half horizontally with serrated knife. Place 3 large eggs and ⅛ teaspoon kosher salt in medium bowl and whisk with fork until combined with no streaks of egg whites.
2. Transfer bacon to a paper towel-lined plate. Drain and discard the bacon fat in the skillet, then wipe the skillet clean with a paper towel.
3. Return the skillet to medium heat. Add ½ tablespoon of the unsalted butter. When melted, swirl the pan to coat the bottom with butter. Add the kaiser roll halves cut-side down and gently slide along the bottom of the pan to evenly coat with the butter. Cook until the cut side is toasted and light golden, 2 to 3 minutes.
4. Transfer the roll to a plate or place on top of a large sheet of parchment paper if you’d like to wrap up the sandwich. Wipe any excess crumbs from the skillet.
5. Reduce the heat to low (if your pan seems really hot, let it cool for a minute or two before placing back on the heat). Add the remaining tablespoon unsalted butter. When melted, swirl again to coat the bottom of the pan. Add the eggs. Cover and cook undisturbed until the eggs are almost completely set, but the top is still a little bit shiny, 3 to 4 minutes.
6. Turn off the heat. Arrange 1 ½ slices American cheese on one half of the eggs, then use a spatula to fold the other half over the cheese to make a half moon. Fold in half again to make a triangle. Slide the eggs and cheese onto the cut side of the bottom bun. Top with the bacon and close the sandwich with the top bun. Cut in half with a serrated knife, or wrap tightly in the parchment before slicing.