Bacon, Egg and Cheese Sandwich

  • 15
    min prep
  • 15
    min total
  • 4
    Servings

This hearty breakfast sandwich staple gets the Bunk treatment. Melted Tillamook Vintage White Extra Sharp covers a fried egg and bacon on a poppy-seed Kaiser roll. Great for starting a day of hard work, or a day of hard leisure.

"This is the breakfast sandwich that I grew up on. We didn’t have cheese this good, though. The addition of the Tillamook Vintage White Extra Sharp Cheddar makes this sandwich markedly better. Also, “hard roll” is the term we used in the NY area for a Kaiser roll." – Tommy Habetz of Bunk Sandwiches

Let's Make This!

Ingredients
Directions
  • Step 1

    Lightly brush butter over both sides of the roll and place butter side down on a flat grill.

  • Step 2

    In a small, non-stick egg pan, brush the surface with a little melted butter and place over medium high heat.

  • Step 3

    Once heated, crack the egg into the pan. Season with salt and pepper. After about 30 seconds, flip the egg and pull the pan off the heat.

  • Step 4

    Take the bread off the grill. It should be golden brown on both sides. Place the shredded cheese on the bottom half of the roll.

  • Step 5

    Add the soft cooked egg next, and top with the bacon and the top part of the roll. Squeeze the sandwich together, and let the egg yolk run out. Use the runny egg yolk to dip your sandwich in, as you wish. Enjoy!

Recipe By

Tommy Habetz & Nick Wood

Don't let the name fool you. Bunk Bar serves up simple, delicious, no-nonsense fare. Opened in 2010, this casual bar serves a savory, sandwich-based menu, along with soups, sides, snacks, beer, wine, and cocktails.

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