Over the past few decades the egg and cheese sandwich has become a staple of the New Yorker diet. Bodegas, deli and even high end establishments have been serving up these essential sandwiches to eager costumers. Because of this breakfast sandwich’s heighten popularity we’ve seen it made in just about every form possible. The most sought after being bacon egg and cheese(or B.E.C for short). But you can also get it with sausage, ham, turkey bacon, avocado. On the og Kaiser roll, hero bread, croissants, bagels, and waffles. We’ve eaten with hot sauce, ketchup, fancy aioli, and cream cheese. Yes! You read that right cream cheese.
This time we’re going pair that eggy and gooey cheesy goodness with different New York classic the corned beef.
Katz is the king of corned beef in NYC which they now sell by the pound. But if you can’t score from Katz, homemade is the way to go. To take it up another notch we’re adding crispy fried shallot. So get your Yankee fitted hats and Timb boots ready cause we’re takeing over to the “Big Apple” with this one!
Ingredients:
2 Kaiser roll, split
1/4 pounds corned beef, thinly sliced
4 large eggs, beaten
4 slices American cheese
Salt
Black pepper
Ketchup(optional)
Butter
3 shallots, thinly sliced crosswise
1 cup vegetable oil
Directions:
Slice shallots crosswise into thin rings. Heat oil in a medium saucepan over medium-low heat. Add shallots. Cook until golden 15-20 minutes. Remove shallots from oil with a slotted spoon. Transfer to a plate line with paper towel.
Melt 1 tablespoon of butter in a non-stick skillet. Toast both Kaiser rolls cut side down. Transfer rolls to a plate. Add corned beef to skillet. Fry for 2-3 minutes. Just until beef is hot.
In a clean skillet add 1/2 tablespoon butter medium low heat. Pour in eggs cook until set but still soft. Season eggs with a pinch of salt and pepper.
Divide eggs on to bottom half of each roll. Followed by cheese, hot corned beef and onions. Top with ketchup(optional).
