Pixicook
LoginGet Started
    HomeRecipesBreakfastBodega-Style Egg-and-Cheese Sandwich
    recipe image

    Bodega-Style Egg-and-Cheese Sandwich

    clock-icon8 minutes
    author-image
    Author
    Pixicook editorial team

    A classic New York bodega favorite, this egg-and-cheese sandwich is quick and easy to make.

    Ingredients for Bodega-Style Egg-and-Cheese Sandwich

    units in
    USchevron
    units in
    USchevron
    serves
    1 peoplechevron
    serves
    1 peoplechevron

    Large egg, beaten

    each

    Substitute chevron-down

    Water

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Black Pepper, ground

    teaspoons

    Substitute chevron-down

    Unsalted Butter, melted

    teaspoons

    Substitute chevron-down

    Cheddar Cheese, sliced

    0 oz

    Substitute chevron-down

    English Muffin, toasted

    each

    Substitute chevron-down

    How to Make Bodega-Style Egg-and-Cheese Sandwich

    1. Prepare and Beat the Egg

    Crack the large egg into a mixing bowl, add a splash of water (15ml), a pinch of kosher salt (0.5g), and a few grinds of black pepper (0.3g). Beat the mixture until it's well combined.

    2. Cook the Egg

    Heat the skillet over medium-high heat, melt two teaspoons of butter (9g), and pour in the beaten egg, allowing it to spread into a thin layer and cook until lightly set, about 30 to 45 seconds.

    3. Add Cheese and Fold Egg

    Sprinkle a slice of cheddar cheese (28g) over the set egg. Fold the egg over the cheese like a business letter to match the shape of your bread and let it cook for another 30 seconds.

    4. Assemble the Sandwich

    Remove the folded egg from the skillet and place it onto a toasted English muffin. The residual heat from the egg will continue to melt the cheese.


    Comments (0)

    Add your comment...

    Explore More Breakfast recipes

    Explore More Collections

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Dashi with Cod and Clams

    Mushroom Soup