Authentic New York Bacon Egg and Cheese At Home
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- Опубліковано 12 лип 2022
- This is the breakfast recipe king of any breakfast sandwich. At least that’s what New York Says.
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Full Recipe: www.joshuaweissman.com/post/a... - Навчання та стиль
Hey Joshua, you should start a series called "But Simple" where you simplify extravagant dishes so regular home cooks can make them at home without spending the entire day in the kitchen. Love your stuff, keep it up!
Pretty great idea
definitely!!
That’s an amazing idea!
Isnt but faster kinda that tho?
@@heall_8589 No
Lifetime New Yorker here. They rarely if ever scramble the eggs for this sandwich. Instead they oil the flattop with the spatula then break the 2-3 eggs per sandwich right there and just swizzle the spatula back and forth for 1-2 seconds or use half a broken shell already in their hand just to break the yolks and marble the egg slightly. It’s a very different and more accurate texture than scrambled… give it a try.
New Yorker here too. I always asked for scrambled, which they would do after giving me serious side eye. Also I prefer a bagel, lol. But I grew up getting Kaiser rolls fresh from Rockland bakery so any other Kaiser sucks.
But yes, not scrambled is definitely standard.
@@joetacchino4470 NY'er here too. I also go scrambled... and ham instead of bacon (deli not Taylor). Ham egg and cheese is the truth for me. The lack of bacon means you don't need the ketchup.
Bingo!!!
Rules are made to be broken.
*ReLax*
As a Texan who moved to New York, I felt that intro. There is something about being able to get these fantastic foods from a Bodega or even convenience stores that sell pizzas, have hot boxes, etc, that really does make it worth it to be here.
Nice. More room for us Texans.
@Alexis Molina I'm not in NYC tho, western NY is way different
When you hear bacon egg and cheese do you think sandwich or breakfast tacos?
@@alicesteele2746 so upstate? Or the BX? I have a feeling you ain't in the working class neighborhood tho.
And it makes it so hard to try to move out. Knowing that I can get up at 2:00 a.m. and get me a quick sandwich at the bodega
It's always okay to add salt to eggs when stirring them. Makes them taste lovely when I chug down the yolks with a little grape jelly.
I see this dude everywhere
salt makes everything better
@@Fireefly100 sugar and spice makes everything nice
Why you use my dad as ur avatar?
Such a bot you are Xavier that you have over dosed your damn comment shit😠😡🤬
I have a cool idea, Josh should go visit General Ock.
Yeah he needs to make sumn the ocky way
shoreeee shoreeeee
But faster ?
YESS
sure! sure!
New Yorker here, papa you almost nailed it. The one criticism I have is the egg, it’s usually cracked right onto the griddle. The yolk is broken about halfway through frying and then tossed around, then the cheese is placed on top almost like a hamburger. That way you get the perfect mixture of cooked white and ever so slightly runny yolk, it’s not all mixed together like a scrambled egg.
Still love you
And the only time I added ketchup is when I put a hash brown on it.
I agree, the egg is cracked on the griddle, cooked side up, until an outer firm soft yoke forms, then a slice of American cheese (Duchess used white American) on that to melt and hold in the yoke more. When the sandwich is pressed together, the bacon placed on top pushes through the cheese to break the yoke so it spreads through the egg whites, cheese, bacon, and roll ... that's the flavor. If you don't have a broken yoke, it is not a proper NYC beg-on-egg-en-cheeze-on-a-bu- dard-har-droll. Yup, real bud-da on that roll. And a reg-u-la-caw-fee ta-go. In a classic blue and white paper NYC Greek diner to go coffee cup with a white lid and a tab that folds back and locks in place. So you can walk and two fisted eat at the same time on the way to the subway. Also, never cut the foil wrap, the idea is the fold the foil back to make a leak proof pocket so the juices don't get on you. I would ask for a napkin to be wrapped up inside... they knew why. Ketchup on this? I guess so, I love ketchup, but not on this sangwhich. My mom loved a hash brown added in, I liked it on the side.
Fried eggs all day!
@@alexzee4564 Me? ... Cheeseburgers all day. That is why I like Duchess, their full menu is served all day... always has been, always will be.
@@75sikora75 yea you are from california or some shithole if u dont put spk on ur bec
So happy you wrapped your sandwich. To many people out there running around with big floppy sandwiches not knowing how important it is to wrap it tightly to keep those juices inside
Great video as always! You've inspired me to start my own cooking channel, so thank you so much for all that you do!
One can't go wrong with creamy eggs, bacon and some nice bread! Great! The jelly for the second version is a surprise but I guess it would be nice.
Grape jelly with bacon is not all that, grape jelly with sausage and breakfast sandwich is phenomenal
@@genegoycochea4846 never tried, but I tend to agree. I love similar combinations
@@genegoycochea4846 I’ve heard of many people doing grape jelly on sausage biscuits. I guess it’s good then?
@@genegoycochea4846 ...my G, you missing a G
@@genegoycochea4846 if you like that, try sausages with honey
Lifelong Long Islander here. When I saw the parchment and foil come out I sighed in relief lol. For the eggs I usually break them into a carbon steel or cast iron and break the yolk with a spatula slightly scrambling it up. Every SEC or BEC I've had has had them this way. There's something about the sandwich, while sipping shitty deli coffee and the small 4oz orange juice they give you that just hits.
My guy, you're fake New Yorker. Always taking that li double r
All the yes, but you cant forget the option of either a yoohoo or "homemade" iced tea
Long Island does deli and bagels and pizza better than NYC. All those staple New York things are terrible in the city, save for a few good pizza places
Was a lifelong Long Islander until a couple years ago and, man, do I miss the delis and the egg sandwiches. Theres nothing like unwrapping layers of foil and deli paper to get to your steaming, gooey BEC/SEC/HEC. For us on the East End, we paired our egg sandwiches with a green box (Hampton Dairy iced tea). Nothing compares. I miss Poland Spring too 😩
Excactly!!! Know exactly what you mean. Something about that whole combo of the sandwich, crap coffee and the OJ "sampler" makes for a magical combo.
Aw man, this is amazing! Great job! One note I wanna add (as a lifelong Long Islander who worked in NYC for 20+ years) - I suggest cooking the bacon *first* in your pan - as they do on the bodega griddles. One of the corner stores I used to frequent would have a bacon mountain to the side, so it'd be ready to go as orders came in. Then the egg would fry or scramble in that residual bacon grease, and that infusion is what I think makes a baconeggandcheese (yes, it's one word indeed!) incredibly special. But this is awesome. (I also tried your ground beef taco recipe and it was STUPID GOOD.)
Ok
This looks absolutely incredible! Definitely need to give it a try! 😍🙌🏻🤤
As much as we're in love with croissants in France, we practically never use it for sandwiches. You can mainly see that in other European countries.
Croissantwiches are fire. I remember seeing those sold in gas stations in road trips lmfao.
As much as train rides are cool, I still feel like the best way to explore a country, is through the car.
Much more freedom of movement imo. Trains are cool, but theres a point where you start focusing more on the locomotive itself, rather than the scenery or the culture.
Perso avant que ca devienne quelque chose sur internet, j'ai jamais vu de sandwichs avec des croissants en France..
@@honkhonk8009 Stay in America pls.
Welp gotta expand your palette
There’s something different about a good kaiser roll that’s more than just the shape. It’s lighter, airier, and it has a paper thin crisp crust. It doesn’t have huge air pockets like ciabatta, it doesn’t have fluffy wispy pull apartiness like japanese milk bread and it’s certainly not cakey and buttery like brioche. Ive had it in Germany, and the kaiser rolls from Safeway, and a few mexican bakeries in LA have bolillo rolls with a similar texture.
It may just be nostalgia for me, but kaiser rolls are the best pair for cold cuts. bolillos are a close second though.
we have the same name lol
I live in LA and have spent lots of time trying to recreate kaiser rolls. You're super right about bolillos. They are the closest thing. You need the factory! there are dough supplements that are used, and steam intervals you just can't get at home - or at least no one has, including this video. It's a good roll, Josh, but it is NOT a NY kaiser roll.
@@giovannisornatale Brian Lagerstrom has good videos about home versions of different types of bread, being an ex-baker. I wonder if he'll ever do a kaiser roll.
There's something about a proper German "Brötchen" that is almost impossible to get here in the US. Just like you have to work pretty hard to find someplace that sells the long "Rostbratwurst" you can get along with them at innumerable little kiosks and takeouts (Schlemmermeyer if you're in southern Germany 🤤)...but I digress.
I use kaiser rolls (usually from the supermarket bakery section...maxima mea culpa!) for burgers by preference. They just make them better. Regular hamburger buns are too squishy. There's no substance to them.
You Josh taught me how to cook. I impress all the ladies with everything you teach us. Thank you.
Fun fact the Kaiser rolls at the deli are baked fresh locally every morning… if you walk through the city around 3 am you can smell them baking the rolls, at various bakeries…they literally get carted out every morning because the sandwich is so popular many bodega/deli/corner stores can’t keep them in stock
thank you for blessing me with not only the recipe (i normally don't do them) Thank you for the chill music your earmeltingly smooth voice. Everything about your videos makes me happy!
Thank you so much!
The simplicity has me drooling 🤤
Spending mornings in nyc, I agree, that breakfast sandwich is the only thing that would convince me to move in. But now I can make it wherever I go
I found this channel a few days ago and i'm kinda in love with it. Good videos ngl
I’ve done a fair amount of testing as a jersey boy myself - I’ve found that thick cut bacon does not achieve the same experience as normal cut or thinly cut bacon. It seems counter intuitive but something about the chewiness of thick cut bacon throws the sandwich off for me, even if you cook it to be within minutes of burning.
Of course, if you’re really not messing around you’d use taylor ham (or pork roll if you’re from south jersey).
Edit: your egg & cheese technique is definitely the superior technique for a BEC. If you’re doing Taylor ham, slap the cheese in the middle of the slices & stack them once they’re close to being done.
Edit 2: try “marbling” the eggs too. Josh’s technique is better for the home cook but most places in NJ would crack the egg on the flat top as if they were frying it, then break the yolk & mix it around a bit. Achieves a different texture which I like a bit more.
*Pork roll
@@drewmunley1258 I put that up there for you south jersey folk hahaha. Can’t even bother with the argument anymore, we say what we grew up sayin & nothings gonna change that.
Ugh, now I want a pork roll egg and cheese with SPK. Tasty.
AGREED about the bacon. Stack MORE thin cut bacon.
Taylor Ham Crew 4 Life
Man I get the whole bacon egg and cheese vibe, it's the equivalent of getting up at 6 in Australia and stopping by the milkbar to get a sausage roll and iced coffee and it doesn't matter how good the sausage roll is, you're going to enjoy it
That first minute was golden
My fave UA-cam chef
Made the rolls last night and the sandwiches this am, total success!
I love kaiser rolls. In my area of PA (I think this comes from Buffalo NY), we have roast beef sandwiches on kimmelweck rolls, basically kaiser rolls with caraway seeds. V good
yeah theres a factory in bflo
@@shogunhogunotheraccount nice. A lot of the local grocery shops usually make them fresh around new years, and graduation time. Very common food during those times
Beef on weck with horseradish 🤤 Buffalo, NY native here
@@justcheill yaaaaas, I wanna hurt when I eat it
Beef on weck is MONEY
Oh my gosh. That looks sooo good!!!
you lyin
My Absolute Favorite Breakfast Sandwich of all time!
I usually always got mine with the Boar's Head Wisconsin Cheddar instead of American... also with mayo, and sometimes no bacon, to be honest... I tend to have a lighter appetite in the morning. It's nice with tomato too. that's really my order... egg and cheddar on a roll with tomato and mayo.
The egg technique they use in NY is a bit different... they don't scramble it, they just crack it on the flat top, bust the yolk, spread it just a bit, then flip it and top it with the cheese... if it's done perfectly you end up with just a slightly jammy yolk texture instead of a total scramble, and definitely not as brown as you have it here. Minor quibble. I know a lot of people order theirs scrambled... that's the beauty of a bodega sandwich IMO, is that you get it your way! All I need is a Nuyorican cat in a Yankees cap calling me "boss", making me a perfect sandwich, and cracking me up with non stop banter all at once. Those guys are really some of the most skilled short order cooks in the world... they will have it the way you like it, ready in like 3 minutes, and it's perfect every time.
Sacrilege. Boars Head American only. You need that creamy melt.
paying homage to a classic, thanks josh 😮💨
My man, Braums is a dairy/food store around Oklahoma, and they ask if you want jelly by default when ordering a breakfast sandwich. And yes...under the circumstances you described? Strawberry jelly on a sausage biscuit is amazing~
The extremely respectful take on the bec
Hats off to Josh
Yes! There was a point in my life where the BEC was pretty much the only breakfast I had. Something about those battle-worn griddles just seem to add a whole different level of flavors that can't be done at home. I miss NY and all the fantastic food I grew up eating.
The old griddles don't actually add any flavor
I highly agree with the pressed croissant sandwich. Brings me back to my college days where my dorm had a convenience store/cafe that had premade sandwiches they would press. The best was the turkey club croissant and the flatness is weird but imho the proper way to do a croissant sandwich as you were not going to get much airyness from the croissant so you might as well go hard on the flaky crispiness.
That actually sounds amazing. I’m a line cook at a local coffee cafe and we make croissant breakfast and lunch sandwiches so I may try pressing one I take home as my employee meal 😊
As a Californian that recently moved to NYC I can say that this recipe is as authentic as it can get. Bacon, egg, and cheese is a cultural staple here. It’s so simple but so right. It connects everyone around here and it kind of makes this gigantic city feel so much smaller. Cheers Jousha! Great work!
Grabbed so many of these on my way to work at the Intrepid Museum every morning... takes me back.
I grew up in upstate NY, probably like about 35-40 minutes away from NYC and i remember my childhood deli serving these bad boys! It makes me super proud that I’m a NY native!
The way Joshua respects the culture and tradition behind the foods he recreates must be noticed an praised.
Culture? It's a fucking bacon and egg sandwich.
A real new yorker would get that with an Arizona. That was my go-to before going to school. It doesn't matter if you're late for school you would always grab your bacon egg and cheese with your Arizona💁♀ and yea you were right about that last one you made I was like "what is that I've never seen that made in a bodega before "😂
That’s what I said in another comment, a BEC isn’t complete without an Arizona ice tea. Those two together, on a hot summer morning (the cold iced tea hits diff. In the summer), are just magical! It’s like…religious. You’re day won’t go wrong if you start it with a BEC & Arizona. 🥰🥰🥰
Joshuaaaaa! I love your bacon egg and cheese sandwich styles 😍
New Yorker that moved to LA here and I must say, im impressed with this video. NY looks good on Josh!!
I've only had IDK about a thousand of these in my life.
Kaiser roll
Eggs have to be cooked in random grease they keep in a metal tin on the grill or bacon fat.
The griddle is hotter than you think and the eggs are cooked longer. I got em scrambled and that was done in either an aggressively unclean bowl or moved around with a fork or spatula on the grill
Bacon was the cheapest they could find, usually pretty well done.
Cheese put in the middle near the end as they fold it up so it slightly hangs off the side.
And yes, saltpepperketchup is always one word 👍
It's really a 2 word order. Baconeggndcheese saltpepperketchip. And yea I thought the same thing lol he's talking about "softened butter" 😂 papi using bacon fat out a metal tin off the side if not sum from a dingy ass squirter bottle. He got another squirt bottle filled with water to melt the cheese
Tf is "random grease"?
@@gregorsamsa1364 usually a mixture of bacon fat and vegetable oil
I have been WAITING for this recipe. Especially that bread. Thank you, Papa 😫👌🏻
I just found my new favorite channel!! 💞
Wow! Your dish looks amazing! 😀
Gosh I love how he’s the only UA-camr chef that isn’t using a million dollars worth of food every time but it always looks so good
No he isn't. Not even close.
Plus he tends to use expensive equipment and time-consuming techniques
@@gregorsamsa1364 on the fancier dishes to show off, yes that’s the point…. That’s how you get views is good food and fancy techniques to attract viewers
As a New Yorker I have to say... a lot of good in this video. Baconeggandcheese is correct. It's a simple but magical sandwich. Good video
nice video papa I keep up the good work your doing great joshua
Another crazy variation, but oh so good - BEC on cinnamon bread. Dayum!
I love seeing Josh outside of the kitchen.
Yes, Saltpepperketchup is one word. and papi store sandwiches are fire
He is correct I live in Buffalo ,NY and yes Poland Spring water is everywhere outside of the city also its just everywhere in NY state.
Midwest boi here who travels to NY for work a few times a year. There are a few things I look forward to each and every time: bodega sammies, bagels with cream cheese, and legit Japanese food. And sitting at Battery Park.
The official NYC flower is the black bodega bag stuck in a tree
I’m from Califas but I lived in New York in 2012 for my junior in high school and when I came back to Cali, all I talked about was bacon egg and cheeses!! They are so boooooooomb!!! 🔥🔥🔥🔥
Joshua Wise man ❤
He is the best cooking channel ever. Hands down
Okay, I lived in the west village for 20 years, and Long island before that. So my knowledge of BEC is pretty intense. A couple of things. First, the thing that separates a NY BEC is the hard roll. hard on the outside (but not dry!), soft on the inside. It has to contain the sandwich. They aren't usually toasted. BUT BEC"s don't use scrambled eggs. traditionally its a fried egg with the yolk broken. And if they do scramble the egg, it is all done on the griddle. they aren't whisking it.
As a fellow resident, I am usually asked every time. Depends where you go. He did a better job than most would do outside the area.
@@ryox82 Definitely depends where, but most places I've been to don't ask or at most, just ask, "fried?" to confirm. I have also run into the occasional odd-ball that asks what kind of bread.
seriously this. Anyone saying "kaiser roll" is definitely not from NY. Its a hard roll, and wherever you are in NY, the roll came from the bronx in a large thin translucent plastic bag that morning. And of course the eggs are not scrambled. Toasted bun varies place to place, but not toasted is the way all my favorite places do it. This allows all of the ingredients to meld into one. The bacon is thin but plentiful. Ketchup/S/P is acceptable, but hot sauce/S/P is better.
As a Canadian, there’s a reason why NYC is MY ALL TIME FAVE FOOD CITY ❤❤❤
Finally here is the Joshua I have been bitching about. Not annoying and immature. Thank you. This was much easier to watch.
Croissant sandwiches are the height of luxury. Kaiser shaped buns are the norm here so it was kind of fun to see them in this video!
Yes to staying true to the NY BEC. A bacon egg and cheese HAS to have yellow American. People try to do too much with cheddar, Gouda, etc. ITS NOT THE SAME.
Can’t forget the ginger ale or orange juice on the side 😩.
American cheese is trash, gouda and cheddar are way better for a bec
I appreciate the respect that you gave the legendary BECSPK
Amazing artist of food! Love ur channel and ur An amazing chef! 👏 keep up the great work! Also someone like myself from NJ with family in NY I Love me a B.E.C sandwhich. Altho Poland Springs may find itself in NY...my aunt who lives in SI NY loves Deer Park water 😂😂. Keep up the great videos! ❤
Nice:D What I'd like to see is Your touch to traditional Polish cuisine, like bigos, pierogi or żurek (and many others). It would be awesome to watch;]
We have sandwiches here made of bacon, brie and cranberry sauce (Mayo optional) so I can totally see why the grape jam one would be good
I remember ordering them at a place near Lex. The cook called it "a baconenegg id a roll with a sly". 😊
I tried a bec in New York recently but my mistake was not going to a bodega but a tourist bagel place and it was so disappointing. I just made this recipe and it was everything I wanted 😋
If you are going the jelly route, then you should add hot sauce too for the sweet + spicy thing. Ketchup on a breakfast sandwich seems fine to me cause it is sweet and tangy. Sacrilege is ketchup on a breakfast taco...
As a New Yorker adjacent (from New Jersey) I can confirm Papa did it right 😮💨👏🏽
I live in New Jersey and love a Pork Roll, egg, and cheese. He’s also right about the Poland springs stuff.
I also want to mention the product is pork roll, the creator is taylor that’s why they call it taylor ham, even tho it is pork roll.
Id really love to see you do a NJ breakfast sandwich, pork roll egg and cheese on a bagel!
Back in 1989 I stared putting a hashbrown and grape jelly on a sausage egg mcmuffin... so good... I now also put grape jelly, just a thin layer, on liverwurst, onion and cream cheese sandwiches... Even the hubby has been converted...
As a New Yorker, my go to sandwich is a sausage, egg, and cheese on a egg bagel with a schmear blueberry cream cheese. Once you're here long enough, you start developing your own sandwich.
Oh wow, it seems like you're in Williamsburg, Brooklyn. Glad to see you visiting NYC.
Perfect breakfast 😍😍
You gotta make a pork roll egg and cheese one day. Jersey does breakfast sandwiches like no other
Pork roll
Taylor Ham, egg and cheese on a hard roll, there is nothing better. And let the pork roll/Taylor Ham discussion commence
@@joedanger88 Taylor Ham was the first ever pork roll product. If you look at the original packaging it says Taylor Ham and below that it says pork roll. So it's called pork roll, but I don't care if anyone calls it Taylor Ham cuz that was the first ever brand
Hi, fast food employee here. I'm the main grill person at a Wendy's. Our bacon is precut by a machine before we get the truck, laid out on parchment paper sheets, sometimes it misses some or the cut is too big and we end up with as big as 1/4 in thick slices in the pack. Whenever I find them I put them aside and cook them in a dish to take home, or make my boyfriend baconator fries
I've made stuffed tomatoes, tater tots, tostadas, ect., it's all much better without the paper thin bacon lol
Baconator fries? What?!
@@popefacto5945 Yea it's something we sell, and my bf loves them. It's just fries in a boat topped with cheese sauce, shredded cheddar and bacon bits
Yessir dabs & breakfast sandwich with jelly sheeshhhh 💪🏽💪🏽🔥🔥🔥
Im sorry Josh but you've forgotten the most intrinsic part to a NYC Bodega bacon egg and cheese. You're supposed to use your beloved bacon fat to cook your eggs brother. Remember on a flat top griddle everything is cooked together. Also the roll.... either toasted in that bacon grease butter mixture or on a panini press.
Im surprised you've never done grape jelly on a breakfast sandwich as a fellow Texan. My family's been eating them with jelly of some kind all my life.
I love Bucees jalapeño peach jelly on my egg sandwiches
Jelly on sausage biscuits is a thing here that’s for sure. Honey butter chicken biscuits work so it makes sense that jelly would too.
As a New Yorker I hadn't heard about that grape jelly choice to be honest, perhaps something for those with a sweet tooth or different flavor notes of the jam. I need to dive deeper into this lol.
Almost seems like a mornin cristo sammich
Abosolutly love jelly on my breakfast sandwiches
Never seen that Egg Crunchwrap technique, but it looked pretty cool
I’ve never done grape jelly on a BEC, but as a kid I’d always do a plain bagel with cream cheese, grape jelly, and bacon. When I’m feeling nostalgic I’ll make one but with an everything bagel now.
Traditional or regular finds in every bodega are Baconeggandcheese (salt pepper ketchup is always optional never feel like you have to do such monstrocity to your food but please enjoy how you please) also a little something most high schoolers kinda of made official/unofficial is Bagel w/ cream cheese and bacon or another more common one bagel w/ cream cheese and jelly
The Poland Spring shoutout is for real. You don’t realize how much you take it for granted until you leave the tri-state area and the water is suddenly god awful.
Yes, I’m talking about you Florida.
Maryland water is yucky too
No truer words were ever said. ❤
NYC pro tip: go to a true bagel shop for your bacon egg and cheese if you can, and dont do salt-pepper-ketchup. Instead, add a cream cheese on top for even more flavor. I love my BEC on an everything bagel with jalapeño cream cheese :D
Omg a bagel with cream cheese and bacon sounds so good rn
This looks amazing. Not familiar with amylase, and most of the powders I found appear to be for home-brewing beer or wine making. Is that the right stuff?
another banger video 👏
now that I think about it, the one time I was in NYC, the bodega breakfast sandwich was basically the only good part of it for me
You have to be in Long Island lmao not in NYC
@@hennyspiderman9974 so I've heard lol
@@hennyspiderman9974 there’s good BECs in NYC, but I’m from LI and I won’t deny there breakfast sandwiches are ⛽️
I lived there for years, and the bodega food was pretty dang low on it, the food on the whole was great, the bodegas over rated imo. I never got the hype. There are plenty of quick spots that did a better job at breakfast sandwiches.
Man....had I known a baconeggncheese was only universal in NY, I would've been more prepared when I moved to Dallas. First time I asked for one at a breakfast shop the dude asked me all kinda questions like how many eggs, how much bacon, what kind of cheese....when he asked what kind of bread I said a rool...he was like I got hot dog and hamburger rolls....I said No, a Kaiser rolls.....he whipped out his iphone to look it up....I said forget it, just give me texas toast. When I went back to NY to visit the firstthing I ate was a baconeggncheesesaltpepperketchup. I'm going to find out how to send his video to every sammich shop in Dallas and HOPEFULLY someone will watch it, bc I"m not doing all that early in the morning.
BTW, food in Dallas sucks. Don't let anyone tell you different.
Also, you forgot to mention the best ones are made in small bodegas where the cook barely speaks english and refers to everyone MY FRRRRENNN!!!!!
"baconeggncheesesaltpepperketchup" "MY FRENNN!" 😂😂😂😂😂😂😂😂 Don't forget about the local cat coming in and out of the store, sleeping in the shelves with the hookahs
lol, I had that experience when I visited San Francisco for the first time. I walked around early in the morning trying to find any place that even knew what a breakfast sandwich was. "What's a breakfast sandwich?" really threw me. I felt like I was on another planet. I went to four different places. The last one I went to said that I could order a $9 breakfast platter that came with toast, and they'd make it into a sandwich for me. F that. A BEC at the time was still around $3. At least the place you went to was trying to give you something customized.
That's so weird to me that someone wouldn't know what a breakfast sandwich is, like they've got similar things in the UK and Australia, hell I've even had one in Japan (with lettuce tomato and mayo) plus you've got mcdonalds
None of that happend.
Looks delicious!
I have something similar every morning, but I use a store bought "Everything" bagel, and I add sausage (yes, bacon and sausage) and a couple slabs of Merka cheese atop the egg, which I cook in an egg ring, just until jellid. Sriracha also makes an appearance. I'm pressed for time, but I need the calories (about 650-700, my job is a bit physical) and I also brew a pot of stout coffee, for me & my beloved wife, who teaches college & gets to sleep in a bit longer than me. Life is good. PS: I use a griddle pan, on the stove top for the meat & eggs. The Bagel, I toast in a run of the mill, counter-top toaster. frequently add Jalapenoes, pickles, or whatever else floats my tractor.
I like the way Josh went on about how "it just feels right" waking up in the morning like that.
I live in Seoul right now and honestly the food and theatre scenes here pretty amazing. Yet, I still dream of living in midtown Manhattan. That culinary scene is just incomparable. Paris, Tokyo, nah, nothing really compares to the diversity of NYC. From fine dining to basic steet food and everything inbetween, NYC is amazing.
It's just even with the crazy prices of Seoul real estate I'm probably much better off financially here than I ever could by in NYC. Not to mention the crime rate and health care disparity.
I knew you were going to bake your own Kaiser rolls, and they look amazing. No Borough bodega would use applewood smoked bacon - the bacon is the cheapest commodity pork product they can find. Also, when I make my own at home (instead of walking down the block to my local bodega), I top the egg square with a slice of American cheese so that it meets and kisses the bacon. Steam under a lid for a sec or so to melt the cheese, then slide it onto my toasted roll and top with the bacon. I skip the ketchup, tho’.
Ive been to tons of bodegas and a good amount don’t carry pork bacon instead defaulting to beef bacon and offering turkey bacon. They aren’t all the same.
@@ellioa3978 some “bodegas” are halal, but may be staffed with Latin Americans. So, a bodega may actually be a Yemenite deli. My local bodega was an Italian corner store, but now it’s technically a real bodega. The deli by my train stop is halal - I wouldn’t order a BEC there. Occasionally I get a chopped cheese or a turkey sandwich there. The other big NYC breakfast is a buttered Kaiser roll and a cup of coffee. Every deli can do that one.
My point stands, you just discredited them all based on your limited personal view.
I’m finally going to New York after waiting to go since I was 6. Can’t wait
Spicy jalapeño and raspberry jam is what I put on my bacon egg and cheese sandwiches I make at home and boyyyyyyyyy is it good.
As a New Yorker, I’d need to taste this first before I give my blessing 😂
Edit: also the food is the only reason I want to live in NY because Lord knows it ain’t the taxes and traffic
Facts I’ve been saying the only thing I’ll miss about ny is the food lmao
Definitely not a driving city
This looks so good, if only I liked eggs😩
Simply start enjoying eggs. You might not believe me, but know I am genuinely being 100% honest with you when I say: it's all in your head. You can literally choose what you do and do not like, and after enough time of making the decision consciously, it will become natural.
Apricot jam on the breakfast sandwiches man. 👌
YES BROTHER ... JAM. ITS JAM AND ALWAYS WILL BE JAM... I SALUTE YOU AND YOUR STICKY BOYS
imagine drinking bottled water when you are in NYC