NYC-Style Eggs on a Roll

Tara Fitzpatrick

YIELD: 12 servings

1 lb. (24 slices) quality bacon
12 fresh baked Kaiser rolls
8 oz. or 1 cup butter, softened
12 large eggs (or 1 lb., 5 oz. if liquid whole egg product)
12 oz. (12 slices) sharp white cheddar kosher salt and fresh ground pepper, to taste

1. Cook bacon until crisp. Drain and keep warm.

2. Toast rolls until hot and crispy. Butter each cut side of roll with ½ Tbsp. butter.

3. For each egg, heat 1 tsp. butter in a non-stick pan over medium heat. Cook eggs until whites are set (completely coagulated and firm) and yolks begin to thicken. (No longer funny, but not hard)

4. Place a slice of cheese on one cut side of roll. Top with 2 slices of bacon and 1 fried egg. Season to taste with kosher salt and pepper. Close with a bun top. Heat in microwave for 30 seconds, if desired, to melt cheese. Serve immediately.

Recipe and photo: American Egg Board