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STEbbq I thought for sure this was going to be about mayo, lettuce and tomato non an egg sandwich. I never knew it existed until I moved to CA. Love them! -
Is this where the Egg-a-Muffin at that clown's restaurant came from? That first picture looks awfully familiar...Comment
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The bacon egg and cheese is very much alchemy and the whole is greater than the sum of the parts.
That being said this is a very flawed write up and is not how BECs are made. The two biggest flaws are there is no such thing as special sauce and seasoned salt is very much non-existent. You can ask for salt, pepper, ketchup (SPK) or hot sauce or butter on your sandwich but if I got any sauce on it without asking for it I'd be pissed.
I would also argue that each bodega/deli does the eggs differently. Some do fried eggs (with broken yolks - certainly not smoothed into an oval over the whites) where as others will do scrambled before adding to the griddle - more thin omelette than scrambled eggs and folded up over the cheese and sometimes the bacon. The latter has gotten more common these days likely due to efficiency and pre-mixed/pre-scrambled eggs ladled onto the griddle but I'm a fried egg guy.
My preferred deli does two fried eggs, with the yolks broken. After they are flipped a slice of cheese goes on each egg, a pile of bacon on one of the eggs and then is topped with the other egg before being they are added to a toasted kaiser roll. Then wrapped in wax paper and foil -- this part is key - the sandwich needs to steam in the wrapper for a few minutes otherwise It doesn't take right.
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