Ingredients
(makes 2 sandwiches)
6 slices bacon
2 kaiser rolls, sliced as for a sandwich
4 large eggs
Salt and freshly ground black pepper to taste
4 slices American or Swiss cheese
Special Equipment
Plate lined with newspaper
Preparation
Heat a large, heavy-bottom skillet or cast-iron griddle pan over high heat until hot, then add the bacon and cook until golden brown and crisp, adjusting the temperature if necessary so that it doesn’t get burned. If it burns, start over.
Using a spatula or tongs, remove the bacon to the lined plate. Open the kaiser rolls and place them facedown on the griddle for 2 minutes to warm through and absorb some of the bacon grease. Remove them and place 3 slices of bacon inside each roll.
Crack the eggs into a medium mixing bowl, season with salt and pepper, and beat well. Only fold them in the pan occasionally, as you want there to be some thickness and consistency to the eggs (enough to be able to scoop, cut, and place them in the bread). Cook the eggs in the hot bacon grease until cooked through.
Top with the cheese, distributed in an even layer, and let cook until slightly melty. Remove the eggs and divide them evenly among the rolls, folding and chopping as necessary. Close the sandwiches, and wrap in foil for your best impression of a true “bodega” sandwich.
