The Long Island bacon, egg, and cheese is a regional breakfast sandwich that layers crispy bacon, a fluffy folded egg, and melted American cheese on a soft roll. It stands apart from the classic BEC by using a specific assembly method and a toasted, buttered roll that holds everything together. This version delivers the salty, savory, and satisfying balance that makes it a beloved morning staple.
Ingredients
- 4 large eggs
- 8 slices bacon (about 8 oz / 225 g)
- 4 slices American cheese (or 4 oz / 115 g cheddar)
- 2 soft rolls (e.g., kaiser, bulkie, or brioche)
- 2 tbsp (28 g) unsalted butter, softened
- Salt and black pepper to taste
- Optional: hot sauce, ketchup, or mayonnaise
Instructions
- Cook the bacon in a large skillet over medium heat, turning occasionally, until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate. Pour off most of the bacon fat, leaving about 1 tablespoon in the skillet.
- While the bacon cooks, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until the yolks and whites are fully combined.
- Reduce the skillet heat to medium-low. Pour the eggs into the skillet and let them set for about 30 seconds. Using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow underneath. Continue until the eggs are softly set but still shiny, about 2–3 minutes. Fold the eggs into a rough rectangle that matches the size of your rolls.
- Place the cheese slices on top of the eggs and let them melt for about 1 minute. Remove the egg-and-cheese stack from the skillet and set aside.
- Split the rolls and spread the cut sides with butter. Toast them in a separate skillet or under a broiler until golden brown, about 1–2 minutes.
- Assemble each sandwich: place half of the egg-and-cheese stack on the bottom half of a roll, top with 4 slices of bacon, and close with the top half. If using condiments, spread them on the top half before closing.
- Serve immediately while hot and the cheese is melted.
Tips
- For the fluffiest eggs, whisk them thoroughly and cook over medium-low heat, stirring gently. High heat can make them rubbery.
- Use a good-quality soft roll—a stale or dense roll can overpower the filling. A kaiser or bulkie roll is traditional, but brioche adds a touch of sweetness.
- If you prefer a runny yolk, cook the eggs as a fried egg instead of scrambled, but note that the folded egg version is more common on Long Island.
- To lighten it up, use turkey bacon and reduced-fat cheese, but expect a slightly less rich flavor.
Serving Suggestions
Serve the sandwich with a side of home fries, hash browns, or fresh fruit. A cup of hot coffee or orange juice balances the salty, savory flavors. For a heartier meal, add a slice of tomato or a few avocado slices.
Variations
- Spicy: Add a drizzle of sriracha or a few dashes of hot sauce before closing the sandwich.
- Veggie: Replace bacon with sautéed spinach or mushrooms; cook them until excess moisture evaporates.
- Cheese swap: Use provolone, Swiss, or pepper jack instead of American for a different melt and flavor.
- Bagel version: Use a toasted everything bagel instead of a roll for a more substantial bite.
Storage and Reheating
If you have leftovers, wrap them tightly in foil and refrigerate within 2 hours. They will keep for up to 3 days. To reheat, place the wrapped sandwich in a toaster oven at 350°F (175°C) for 10–12 minutes, or until heated through. Avoid microwaving, as it makes the roll soggy and the eggs rubbery. For best texture, reheat only the amount you plan to eat.
Frequently Asked Questions
Can I use pre-cooked bacon? Yes, but heat it in a skillet for a minute or two to crisp it up, as pre-cooked bacon can be chewy.
What is the best cheese for a Long Island BEC? American cheese is classic because it melts smoothly and has a mild flavor. Cheddar is a good substitute but has a sharper taste.
How do I keep the eggs from sticking? Use a nonstick skillet or a well-seasoned cast iron pan, and make sure the pan is hot before adding the eggs. A little butter or oil also helps.
Can I make this ahead of time? Yes, assemble the sandwiches, wrap them in foil, and refrigerate for up to 24 hours. Reheat in a toaster oven as described above.
Is it safe to eat leftover eggs? Yes, as long as they are refrigerated within 2 hours and reheated to an internal temperature of 165°F (74°C) before eating.
Can I use liquid egg substitute? Yes, use 1 cup (240 ml) of liquid eggs for 4 large eggs. Cook them the same way, but note they may be slightly less fluffy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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