Like many New Yorkers, I have strong feelings about bodegas (adoration born of dependence) that go from the bodega cats to the stuffed shelves (mine appears to carry more items than our Trader Joe’s), to the griddles. I am in awe of the people who cook at them. I am constitutionally incapable of multitasking, I can barely handle simultaneously cooking a dinner and a side dish without setting fire to one or the other, but they make half a dozen different egg sandwiches at a time like its nothing.
I know the BEC (bacon egg and cheese) is the gold standard of bodega breakfast sandwiches, but I like my bacon crisp and on the side, thank you very much, and rarely on a Monday morning. My order is always an egg-and-cheese on rye toast, and truly one of the most blessed things about NYC is that is rye bread is often considered a standard bread option. My only quibble with them is that often the cheese isn’t melted enough either because the cheese was not engineered with melting in mind (ghastly) or because it wasn’t given long enough to heat up. I am not giving cooking tips (please cancel me immediately if I do) to someone making me an egg sandwich for $5 so instead try to make them at home as often as possible where I have my own little method that ensures that the cheese is always melty.
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Original source: http://feedproxy.google.com/~r/smittenkitchen/~3/CzL7vH2K8lA/