North Country Bacon, Egg & Cheese
Prep Time10
Cook Time15
Bacon first. Everything else follows.
Description
A bacon, egg and cheese sandwich doesn’t really need a recipe. It’s three things on a roll. Most people have been making it for breakfast since high school.
But if you’re going to make one, make it properly.
Here, bacon isn’t filler — it’s the backbone. Cooked first, rendered fully, then put to work to toast the roll and cook the eggs. It sets the structure for everything that follows.
The maple mayo? That’s just a nod to New England. And since our bacon is already hardwood-smoked with maple, it’s not a stretch — it’s a match. Salty, sharp, sturdy. Built to hold.
Ingredients
- 6–8 slices North Country Smokehouse Applewood Smoked Uncured Bacon
- 2 large eggs
- 2 sturdy sandwich rolls, split
- 4 slices Cabot sharp cheddar cheese
- 2 tablespoons mayonnaise
- 1–2 teaspoons real maple syrup
- Kosher salt and freshly ground black pepper
Cooking Instructions
- Cook the bacon: Place bacon in a cold skillet and bring to medium heat. Cook, turning as needed, until deeply browned and crisp. Not rushed. Properly cooked bacon carries the sandwich. Transfer to a paper towel–lined plate. Reserve the rendered bacon fat in the pan.
- Stir the maple mayo: In a small bowl, combine mayonnaise with maple syrup. Start light — you’re looking for balance, not dessert. Set aside.
- Toast the roll in bacon fat: Place the cut sides of the rolls face-down in the warm skillet. Let them toast in the bacon fat until golden and lightly crisp. This step builds structure and keeps the sandwich from going soft too quickly. Remove and set aside.
- Cook the eggs: Crack eggs into the same skillet over medium heat. Season with salt and pepper. Cook to your preference — over easy, over medium, or folded for a tighter sandwich. The goal is set whites and a yolk that holds.
- Melt the cheese: Top each egg with two slices of Cabot sharp cheddar. Cover the pan briefly to help the cheese melt. Sharp cheddar is doing real work here — let it.
- Assemble: Spread maple mayo on the bottom half of each toasted roll. Layer on bacon, then the cheesy egg. Close with the top half of the roll and press gently.
- Wrap and go: Wrap each sandwich tightly in parchment paper. Let it sit for a minute to settle — then take it with you.
In this Recipe
Applewood Smoked Uncured Bacon
