If you’ve never had the pleasure of grabbing a quick breakfast at the corner bodega on your way to work, then you have NO IDEA what you’re missing.
One of my favorite morning rituals was stopping to buy a breakfast sandwich from Mr. Hadid at the little bodega at the end of our block. You could smell them before you even entered the shop. It was sheer torture when the line for the sandwiches was longer than I had time to wait. ,.
Luckily, in about 10 minutes, you can make a bodega style egg sandwich any morning, just the way you like it, and with no lines!
WHAT IS A BODEGA?
A bodega is a unique New York City phenomenon. Part convenience store, part food counter, bodegas are an integral part of any NYC neighborhood. They’re open 24 hours a day, so whether you need laundry detergent at 5 AM on a Sunday, Tylenol for a sick baby in the middle of any given night, or Gatorade at 3 AM to ward off a hangover after partying with your girlfriends, the bodega can hook you up! And yes, I have experience with all three.
Bodegas originated in the ’40s and ’50s by immigrants from Puerto Rico, Latin America, the Caribbean, and the Middle East who wanted a local shop with items that were familiar and that they recognized. They also brought some of the foods from their country. You can just imagine the deliciousness!
Mr. Hadid, who owned the bodega at the end of my block, made the best ‘BEC’s’ in the morning and a falafel wrap in the afternoons that was better than anything you could find in a fancy restaurant. He had lines literally out of the door most days for his sandwiches.
BODEGA STYLE EGG SANDWICH
Also known as a ‘BEC’ for bacon, egg, and cheese, this is an upscale ‘Egg McMuffin’ made with real food that you can pronounce and spell!
It all starts with an English muffin, toasted lightly and buttered. You want crispy, browned edges, but it should still be soft and easy to bite into.
Of course, the English muffin is the perfect size for 1 extra-large egg. You can fry it, scramble it or fold it like an omelet. Since you’re making it at home, you can decide what goes into it. Onion, bell pepper, jalapeno, tomatoes can up the nutrients and flavor. Use 2 or 3 egg whites and cut out the yolk for a low-fat version.
Cheese – American cheese, Velveeta, cheddar. Keep the expensive, fancy cheeses, like gouda or Emmental for another use. You want something that melts well but doesn’t liquify.
Meat – I like crispy, salty bacon, but Canadian bacon, ham, or sausage all work great.
MORE EGG RECIPES
- Classic Quiche Lorraine
- Easy Breakfast Quesadillas
- Mexican Chorizo And Egg Tacos
- Vegetarian Migos Tacos
- Crispy Creamy Egg Boats
This bodega style egg sandwich is a delicious, NYC breakfast that’s ready in less than 20 minutes.
1 English muffin, split
2 tablespoons butter
1 extra-large egg
½ teaspoon water
Salt and pepper to taste
3 slices bacon, cooked crisp
1 slice cheese (I used Velveeta Slices)
Lightly toast the English muffin.
Spread 1 tablespoon of butter on each half.
In a small bowl, beat the egg with the water until pale in color and you no longer see streaks of the whites of the egg.
In a non-stick skillet over medium-high heat, melt the remaining 1 tablespoon of butter.
Pour in the egg and roll it around so that it coats the bottom of the pan.
Sprinkle it with salt and pepper.
Use a rubber or wooden spatula to lift the edges of the egg and allow the raw egg to run underneath.
Allow the egg to cook for about a minute until set, but still looks moist on top.
With the spatula, fold the edges of the egg into the center to create a square.
Place the cheese slice on the egg square and allow to cook for another minute.
Meanwhile, place the cooked bacon on the bottom half of the buttered English muffin.
Slide the egg square on top of the bacon and top with the other half of the English muffin.
- Category: Breakfast
- Cuisine: American
Keywords: Bodega style egg sandwich, egg sandwich, breakfast sandwich, NYC food, New York food, bodegas, eggs, English muffins, BEC, Bacon egg and cheese