Bacon, Egg & Cheese (B.E.C) with a Runny Yolk
Updated: 4 days ago
A toasted, buttery bagel, crisp bacon, a soft folded omelet and melting cheese, with a golden egg yolk set right in the hole of the bagel. Bite in and the yolk becomes the sauce. This is the deli classic, made at home and made a little more indulgent.
TIME 25 minutes | SERVES Makes 2 | LEVEL Easy |
BEFORE YOU START New to this? My Kitchen School has a short lesson that will help. Each one takes about five minutes to read. |
Why You'll Love It
A BUILT-IN SAUCE The warm, runny yolk spills over everything when you bite in | BUTTER-TOASTED BAGELS A golden, crisp crust instead of a plain toaster finish |
GENTLE, EVEN BACON A cold pan and a splash of water render the fat slowly with less splatter | MAKE IT YOURS Any bacon, any cheese, any sauce |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Bacon, Egg & Cheese (B.E.C) with a Runny Yolk
Makes: 2 sandwiches | Oven: 400°F (200°C) | Total: about 25 minutes
Ingredients
2 bagels, split
2 tablespoons butter
4 to 6 slices beef, pork, or turkey bacon, halved crosswise
1 tablespoon olive oil
4 large eggs (reserve 2 egg yolks)
Kosher salt and black pepper
4 slices of your favorite cheese
Ketchup or hot sauce, or both (optional)
Instructions
STEP 1 OF 6
Toast the bagels
Preheat your oven to 400°F (200°C).
Heat a large nonstick skillet over medium heat. Grease the skillet generously with butter.
Place the cut sides of the bagels in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Remove and set aside.
You'll know it's right when the cut sides have a crisp, even golden crust. |
STEP 2 OF 6
Cook the bacon
Wipe out the skillet and let it cool, or use a second skillet. Place the bacon in the cold pan so the fat renders slowly. Set over medium heat and cook for about 2 minutes on one side, then add 2 tablespoons of water. Continue cooking until the bacon is crisp-tender, flipping once the first side has crisped. Timing will depend on the thickness of the bacon. Remove and set aside.
If something's off: if the bacon seizes and spatters the moment it goes in, the pan is too hot. Take it off the heat for a minute, and next time start the bacon in a cold pan. |
STEP 3 OF 6
Separate the eggs
Place one large bowl and two small bowls on your counter. Crack two of the eggs on a flat surface for a clean break. Separate the eggs by allowing the whites to flow into the large bowl and transferring each yolk to a small bowl. This method ensures no yolk contaminates the whites.
You'll know it's right when both yolks sit whole and round in their own little bowls. |
STEP 4 OF 6
Make the omelet
Crack the remaining two eggs into the bowl with the whites. Whisk until smooth and season with salt and pepper.
Add olive oil to a nonstick skillet set over medium-low heat. Pour in the whisked eggs, cover with a lid, and let cook for a couple of minutes until the omelet is set. Remove from heat and cut into slices to fit the bagel.
STEP 5 OF 6
Assemble the sandwiches
Place the toasted bagel bottoms on a baking sheet or in an ovenproof skillet. Top each with a slice of the omelet, bacon, and cheese. Place the toasted bagel tops on each sandwich.
Gently pour one reserved egg yolk into the center hole of each bagel.
STEP 6 OF 6
Warm and serve
Transfer the assembled bagels to the preheated oven and cook for a few minutes until the cheese melts and the yolk is warmed through.
Remove from the oven and serve immediately. Add ketchup, hot sauce, or both for extra flavor.
You'll know it's right when the cheese has melted and the yolk is warm but still wobbles when you nudge the pan. |
Chef Jon's tip: if you're serving young children, older adults, pregnant guests or anyone with a weakened immune system, use pasteurized eggs or leave the sandwiches in until the yolk is fully set. |
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Key Ingredients
Bagels: Split and toasted cut-side down in butter, they get a golden, crisp crust and a centre hole that cradles the yolk.
Butter: Greasing the skillet generously gives the bagels their rich, golden crunch.
Bacon: Beef, pork or turkey all work; starting it in a cold pan with a splash of water renders the fat slowly for even crisping.
Large Eggs: Two whole eggs and two whites make the soft folded omelet, while the two reserved yolks become the runny sauce.
Cheese: Sharp cheddar is my favourite for its bold, tangy melt, but pepper jack or American are lovely too.
Olive Oil: A little in the nonstick pan helps the omelet set gently over medium-low heat without sticking.
Ketchup and Hot Sauce: Optional, but ketchup brings sweet tang and hot sauce adds a kick that ties everything together.
Tips for Success
Start the bacon in a cold pan and add a splash of water so the fat renders slowly with less splatter.
Crack the eggs on a flat surface and use the three-bowl method to keep the yolks whole.
Keep the oven time short: a few minutes melts the cheese, and any longer sets the yolk.
Cooking for more than two? Roast the bacon on a rimmed baking sheet in the oven instead.
Recipe Notes
When it comes to cooking bacon, I rely on two favorite methods, each suited to different occasions. For smaller servings, I prefer the stovetop method with a touch of water in the pan to ensure even cooking and minimize splatter. However, when cooking for more than two people, oven-roasting becomes my go-to technique. It’s effortless and yields beautifully crisp bacon with minimal fuss.
Bacon in a Skillet
Start by laying the bacon in a cold skillet. Trust me, starting cold lets the fat render slowly, giving you that perfectly even, golden crisp. If you want to elevate things just a bit, try adding a splash of water to the pan. It helps keep the cooking gentle and the bacon beautifully tender as it crisps.
Cook it over medium heat, letting it sizzle softly. When one side turns that perfect shade of golden-brown and crispy, flip it and let the other side catch up. Timing will depend on how thick the bacon is, so just keep an eye on it.
Once it’s reached that sweet spot of crisp and tender, transfer the bacon to a plate lined with paper towels to soak up any extra grease. Serve it right away and savor every bite, because let’s face it, there’s nothing quite like bacon done just right.
Oven-Roasted Bacon
Start by setting your oven rack in the middle position and preheating it to 400°F. This ensures even cooking. Lay the bacon slices in a single layer on a large rimmed baking sheet or any shallow baking pan; no overlapping here, just give each slice its space to shine.
Pop the pan into the oven and let the magic begin. After about 5 or 6 minutes, when the fat starts to gently render, rotate the pan front to back. Trust me, this little step makes all the difference for perfectly even crisping.
Continue roasting until the bacon reaches that irresistible golden-brown perfection. If you’re working with thinner slices, it’ll take another 5 to 6 minutes; for thicker cuts, plan on 8 to 10 minutes. Keep a close eye. It’s worth it.
Once the bacon is just how you like it, use tongs to transfer it to a plate lined with paper towels, letting any extra fat drip away.
Toasting the Bagel
Alright, let’s talk bagels. Personally, I love toasting mine in a pan with a little butter. It gives the bagel this gorgeous, golden crust and just a touch of richness. But hey, if you’re short on time, no problem! Pop it in the toaster and slather on the butter while it’s still warm. Either way, it’s all about that buttery goodness.
Cheese
When it comes to cheese, I’m all about sharp cheddar. It’s bold, tangy, and melts like a dream. But listen, this is your sandwich. If pepper jack is calling your name or you’re a die-hard fan of American cheese, go for it! You’re in charge here. Have some fun and make it yours.
Condiments
I can’t serve a breakfast sandwich without ketchup and hot sauce. It’s practically a rule in my kitchen. Ketchup brings that sweet tang, and hot sauce adds just the right amount of kick. Trust me, it’s the perfect way to tie all the flavors together. Don’t skip this. You’ll thank me later.
Don’t Overcook the Egg Yolks
The yolks are the star of the show here. You want them warm and just runny enough to create that magical, silky sauce when you bite in. They only need a few minutes in the oven, just enough to set slightly. Overcook them, and you lose that oozy, indulgent texture. Nobody wants that kind of heartbreak, right?
So there you have it: some tips to make your bacon, egg and cheese breakfast sandwich absolutely legendary. Have fun, get messy, and enjoy every bite!
Common Mistakes to Avoid
Starting the bacon in a hot pan: it seizes and spatters; a cold start renders the fat evenly
Breaking a yolk when separating: crack on a flat surface and use the three-bowl method
Leaving the sandwiches in the oven too long: a few minutes melts the cheese; any longer and the yolk sets
Skipping the butter on the bagel: it is what gives the crust its golden crunch
What to Serve with a Bacon, Egg & Cheese
Ketchup, hot sauce, or both
A cup of strong coffee or tea
Fresh fruit or a simple green salad on the side
How to Store
These sandwiches are best eaten straight from the oven, while the yolk is still runny. Cooked bacon keeps in the fridge for up to 4 days, so you can cook a batch ahead and have breakfast together in minutes.
Frequently Asked Questions
Is it safe to eat a runny yolk?
Runny yolks carry a small risk of foodborne illness. If you are serving young children, older adults, pregnant guests or anyone with a weakened immune system, use pasteurized eggs or leave the sandwiches in the oven until the yolk is fully set.
What is the best cheese for a bacon, egg and cheese?
Sharp cheddar is my favorite, but pepper jack and American cheese both melt beautifully.
Can I use turkey or beef bacon?
Yes. Any bacon works; cooking time depends on its thickness, so keep an eye on it.
Can I make these for a crowd?
Yes. Roast the bacon in the oven, which is easier for larger batches, and assemble the sandwiches on a baking sheet.
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Recommended Equipment
Make this recipe easier with the right tools: Nonstick Fry Pan, and Chef's Knife. Also useful: Rimmed Baking Sheet.
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