NYC-Style Eggs on a Roll

NYC-Style Eggs on a Roll

Yield: 12 servings.

24 slices quality bacon

12 2-oz. fresh-baked Kaiser or sandwich rolls

1 cup butter, softened

12 large eggs

12 1-oz. slices sharp white Cheddar cheese

to taste, kosher salt

to taste, fresh-ground pepper

Cook bacon until crisp. Drain and keep warm. Toast roll until hot and crispy. Butter each cut side of roll with ½ Tbsp. butter.

For each egg, heat 1 tsp. butter in a nonstick pan over medium heat. Cook eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).

Place slice of cheese on one cut side of roll. Top with 2 slices bacon and fried egg. Season to taste with kosher salt and pepper. Close with a bun top. Heat in microwave oven for 30 seconds, if desired, to melt cheese. Serve immediately.