Bacon and Egg on a Long Roll
New York spawns some of the best breakfast sandwiches that you can find and the Bacon and Egg on a Long Roll from Tony's is no exception. Spectacularly crafted, freshly made every time, and extremely buttery deliciousness allows for the absolutely juicy and magical flavor bomb sensation.
- Prep Time: 5 minutes
- Yield: 1 Serving
- 4 strips medium-thick bacon
- 2 tbsp butter
- 2 large eggs
- 1 sturdy long roll (about 8 inches, sliced in half lengthwise)
- cheese optional
- Cook the bacon in a large skillet on medium-high heat, turning it once, until it is not quite crisp. You want the strips that are still fairly flexible. As the bacon cooks, melt the butter in another skillet and crack the eggs into the skillet. Fry the eggs sunny-side up, over easy, or over hard, as you prefer. Use a spatula to lift the eggs from the skillet, scooping up as much melted butter as possible, and lay them inside the roll. Similarly, lift the bacon with a spatula and, without draining the strips, lay them on top of the eggs. Serve hot.
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