Bacon, Egg and Cheese Sandwich

Ingredients

• 4 strips thick-cut bacon
• 2 kaiser rolls, split
• 4 large eggs
• 2 tablespoons water
• 4 slices American cheese
• Salt and black pepper, to taste
• 1 tablespoon butter, softened
• Ketchup or hot sauce, for serving (optional)

Before you cook

• Crack the eggs into a bowl, add the water, season with salt and pepper, and whisk until smooth and slightly foamy
• Split the rolls in half if they aren't already
• Lay the bacon strips out on a cutting board so they're ready to go straight into the pan

Steps

1. Set a large skillet or griddle over medium heat.
2. Lay the bacon strips in the skillet.
3. Cook the bacon for 3 to 4 minutes per side, until deeply browned and crisp at the edges.
4. Move the bacon to a paper-towel-lined plate, leaving the rendered fat behind in the skillet.
5. Pour the whisked egg mixture into the same skillet, into the bacon fat.
6. Tilt the skillet so the eggs spread into one thin, even layer.
7. Let the eggs cook undisturbed for about 1 minute, until just set.
8. Lay 2 slices of cheese over one half of the egg layer.
9. Lay the bacon strips on top of the cheese.
10. Fold the uncheesed half of the egg layer over the bacon and cheese.
11. Fold the stacked eggs over on themselves once more to form a thick square.
12. Cut the folded egg square in half so you have two portions.
13. Push the eggs to one side of the skillet and lower the heat slightly.
14. Spread the softened butter on the cut sides of the rolls.
15. Place the rolls cut-side down in the empty part of the skillet.
16. Toast the rolls for about 1 minute, until golden and warmed through.
17. Set the bottom half of each roll on a plate.
18. Slide one folded egg portion onto each roll bottom.
19. Close each sandwich with its roll top.
20. Wrap each sandwich tightly in foil and let it rest for 2 minutes before unwrapping and serving.