Breakfast Sandwich (Bacon, Egg & Cheese)

Method

1. 1Cook the bacon. Place the bacon strips in a cold non-stick skillet in a single layer. Turn the heat to medium. Starting from cold lets the fat render gradually and gives you even, flat strips rather than curled, unevenly cooked ones. Cook, flipping once, until the bacon is as crispy as you like — about 6 to 8 minutes for crisp, 4 to 5 for chewy. Transfer to a paper towel-lined plate. Pour off most of the bacon fat, leaving just a thin film in the pan. Toast the split English muffins in a toaster or in the oven at 200°C until golden. Butter them if you like.
2. 2Beat the eggs. Crack 2 eggs per sandwich into a small bowl or cup. Add a pinch of salt and pepper and beat with a fork until completely combined — no streaks of white or yolk. The uniform mixture is what gives you the cohesive, even egg layer. If you like, add a splash of milk (about a teaspoon per egg) for a slightly softer result, but it is not necessary.
3. 3Cook the eggs folded-style. Return the skillet to medium-low heat and add the butter. When the butter foams, pour in the beaten eggs for one sandwich. Let them sit undisturbed for about 30 seconds until the edges just begin to set. Using a spatula, gently pull the cooked edges in toward the center, tilting the pan to let the liquid egg flow to the outer edges. When the egg is mostly set but still slightly glossy on top — about 90 seconds total — lay a slice of cheese across the center. Immediately fold one side of the egg over the cheese, then fold the other side over to make a rough rectangle that approximates the size of your bread. Slide onto the waiting muffin. Repeat for the second sandwich.
4. 4Assemble and serve immediately. Place the bacon on the bottom half of the muffin. Slide the folded egg-and-cheese on top of the bacon. Add any condiments — a few shakes of hot sauce inside the sandwich is traditional; ketchup is divisive but works. Close with the top half. Press down gently. Serve immediately. The whole point of this sandwich is that it is eaten hot, in hand, ideally within five minutes of leaving the pan. It does not wait.
5. 5Optional: wrap and steam. The bodega method involves wrapping the assembled sandwich tightly in wax paper or foil for 2 to 3 minutes before eating. The trapped heat steams the bread slightly and the cheese continues to melt. The texture of the bread changes — it goes from crunch to something between toasted and steamed, which some people (including most New Yorkers) prefer. Others do not. Try it once and decide.