The Bodega Breakfast Sandwich

Ingredients

• 1 Large Egg (Free‑range, at room temperature)
• 2 slices Bacon (Thick‑cut, preferably smoked)
• 1 slice Sharp Cheddar Cheese (About 1 oz, sliced thin)
• 1 tsp Mayonnaise (Regular, room temperature)
• 1 tsp Ketchup (Only used in this sandwich, as per Joshua Weissman)
• 1 Brioche Bun (Split top and bottom, toasted lightly)
• 1 tsp Unsalted Butter (For toasting the bun)
• a pinch Salt (Season the egg)
• a pinch Black Pepper (Freshly ground)

Instructions

1. Toast the Bun

   Split the brioche bun, spread a thin layer of butter on each cut side, and toast in a toaster or on a hot skillet until golden brown.

   Time: PT3M

   Temperature: Medium heat

2. Cook the Bacon

   Place bacon slices in a cold skillet, then turn the heat to medium. Cook, flipping occasionally, until crisp but not burnt, about 5 minutes. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT5M

   Temperature: Medium heat

3. Fold and Fry the Egg

   Crack the egg into the same skillet (wipe excess bacon fat if desired). Sprinkle with salt and pepper. As the whites set, use a spatula to fold the egg over itself twice, creating a compact square shape about 2‑inch wide. Cook another 30 seconds until the yolk is just set.

   Time: PT4M

   Temperature: Medium‑low heat

4. Assemble the Sandwich

   On the bottom half of the toasted bun, spread mayo, then a thin line of ketchup. Place the cheddar slice so it begins to melt on the warm egg, add the folded egg, then the crispy bacon. Top with the bun crown.

   Time: PT2M

5. Wrap and Serve

   Wrap the assembled sandwich loosely in a piece of aluminum foil to hold its shape and keep it warm for a minute before eating.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

30g

Fat

25g

Fiber

2g