Bodega style egg & cheese
If you’ve visited New York City, you might have noticed *lots* of convenience stores known as bodegas. Neon lights with open shelving filled with colorful bags of chips, grocery essentials, and so much more. Bodegas are deeply embedded in NYC culture and are a fixture in every neighborhood.
Many bodegas also have a deli and more often than not a cat napping near the cleaning supplies. These delis are iconic for their sandwich offerings, especially the famous egg and cheese. It’s a daily ritual for many New Yorkers picking up their breakfasts on-the-go. Eggs, cheddar (or American) cheese, buttered toast and a bit of hot sauce, what else do you need in the morning? We love the technique of folding the cheese into the eggs like a little parcel of molten goodness. In homage to the authenticity of this breakfast classic, we skipped our usual herb garnish. Simple, and pretty perfect!
- 2 slices For the Love of Bread organic country sourdough sandwich bread
- 2 tbsp butter, divided
- 2 eggs, beaten
- salt & pepper
- 25 grams cheddar cheese (or 1 slice)
- hot sauce, to finish
Toast and butter the sourdough bread. Season the eggs with a pinch of salt and a few cracks of black pepper. Heat a small skillet over medium-low heat and add 1 tbsp of butter. Once the butter has melted pour the beaten eggs in and swirl the pan around until the eggs touch the edges (like a pancake). 5. Add the cheddar cheese in the middle and using a spatula, fold the edges of the egg over the cheese into a parcel. Let cook for another minute or two until the cheese is melted and the eggs are set. Transfer immediately onto the toasted bread, drizzle with hot sauce and close into a sandwich. Enjoy!