Bacon Egg And Cheese Sandwich

Ingredients

• 3 slices bacon
• 1 roll kaiser roll – split
• 2 large eggs – beaten
• 0.25 teaspoons kosher salt
• 0.125 teaspoons black pepper – freshly ground
• 1 tablespoons unsalted butter
• 2 slices American cheese
• ketchup – for serving
• hot sauce – for serving

Instructions

1. Lay the bacon in a cold skillet and set over medium heat. Cook, turning once, until browned and crisp, 8–10 minutes. Transfer to paper towels. Pour off excess fat, leaving about 1 teaspoon in the skillet.
2. Place the split kaiser roll cut-side down in the skillet and toast until the edges are golden, 1–2 minutes. Set the roll aside.
3. In a small bowl, whisk the eggs with the kosher salt and black pepper until just combined.
4. Reduce heat to medium-low. Add the unsalted butter to the skillet; when melted and foamy, pour in the eggs. Push gently with a spatula to form soft curds, then fold into a round to fit the roll. Cook until just set but still moist, 1–2 minutes.
5. Place the American cheese on top of the eggs, cover the skillet, and let the cheese melt, 30–60 seconds.
6. Build the sandwich: set the egg and melted cheese on the bottom half of the roll, add the bacon, and cap with the top half.
7. Serve hot with ketchup or hot sauce, if desired.