Anthony Bourdain’s 4-Ingredient Breakfast Sandwich Is Iconic

The first thing I learned to cook as a kid was an egg sandwich. My uncle showed me how to make eggs in the microwave. As someone who could barely see over the stovetop at the time, the discovery opened up a whole new world of possibilities. 

As an adult, not only do I now use a skillet to cook my eggs, but I’m also confident in what I consider to be a top-tier egg sandwich: bacon, egg, and American cheese on a hard Kaiser roll. This classic combination of ingredients makes up one of New York City’s most famous breakfast offerings, and you can order one in just about any bodega with a griddle behind its deli counter. 

What makes this sandwich so iconic is its existence in the lore of New York City. Small, family-owned convenience stores and bodegas are the lifeblood of the city. In the words of the late Anthony Bourdain, they are “the last place in New York where construction workers, doormen, hedge funders, black, white, Asian and Latin gather in one room, united by a single purpose: the bodega sandwich.”

How To Make Anthony Bourdain’s Bodega Sandwich

It probably comes as no surprise that Bourdain had mastered the classic BEC. Here’s how he does it: Start by cooking three strips of thick-cut bacon in a large, heavy-bottom skillet or cast-iron pan that’s been heated on high. As the bacon cooks, adjust the temperature so they don’t burn, cooking each piece until golden brown and crisp. Set the bacon aside on a paper towel-lined plate and use the leftover bacon grease to toast each half of the Kaiser roll face down in the skillet for two minutes. 

For the eggs, the goal here is to make a sort of “value-neutral omelet,” as Bourdain would say, and you can do so using the residual bacon grease. Crack two eggs in a small mixing bowl, season with a pinch of salt and pepper, and beat well. Pour the eggs into the skillet and cook through evenly. Add two slices of American cheese over half of the eggs before folding over like an omelet. Fold in half again to quarter it. 

At this point, you have a couple of options to choose from. Sandwich the bacon in with the cheese, then fold the eggs over it or stack the eggs and bacon individually atop the Kaiser roll like a traditional sandwich. I personally like to lay my cheesy eggs on a bed of bacon,  then top it all with hot sauce. A vast majority of New Yorkers will order theirs with ketchup. Some people also like to substitute Swiss cheese in place of the American one. All variations are welcomed in my book, with no judgment attached.  

Why I Love This Breakfast Sandwich

In my opinion, Bourdain expertly nails his take on the classic BEC. His choice of a Kaiser roll is spot on to what’s readily available in all bodegas and his method of making it is exactly how I’ve seen sandwiches being made behind the deli counter.

Some bodegas will have special methods that differ from others, but the resulting sandwich is always one of the tastiest, most affordable meals you can get in a city with a constantly evolving food scene.

This sandwich is the same today as it was when I first moved to the city in 2008, and that’s what makes it so reliable. It’s the everyman’s sandwich, featuring ingredients that are seemingly basic on their own, but when combined, form a New York City icon.