Bagels may be New York City’s best-known breakfast food, but if you walk down Broadway on any given morning, you’ll see its denizens emerging from corner delis clutching brown paper bags with hearty bacon, egg, and cheese sandwiches tucked inside. Our tribute to this other morning favorite from the home of HelloFresh US headquarters features a few upgrades: a feisty chipotle ketchup, an fluffy brioche bun, and salad greens in a lemony dressing.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Brioche Buns(ContainsMilk, Wheat, Eggs, Soy)
Monterey Jack Cheese(ContainsMilk)
Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Place 3 oz bacon (about 3 slices—use the rest as you like) in a large pan over medium-high heat. Cook until crispy, 3-5 minutes per side. Remove from pan and set aside on a paper-towel-lined plate. Pour out and reserve bacon grease.
In a small bowl, combine ketchup and a pinch of chipotle powder (to taste— start with a pinch and go up from there).
Split buns in half and place on a baking sheet. Sprinkle flat sides of each half with cheese. Toast in oven (or toaster oven) until cheese has melted and buns are golden brown and slightly crispy, about 4 minutes.
Heat a drizzle of oil (or bacon grease) in pan used to cook bacon. Crack eggs into pan and cook sunny-side up to desired doneness, 3-5 minutes.
Halve lemon. Toss arugula, a drizzle of oil, and a squeeze of lemon in a medium bowl. Season with salt, pepper, and more lemon juice (to taste).
Spread plain sides of buns with chipotle ketchup, then fill each with bacon and an egg and make sandwiches. Serve with salad on the side. TIP: You can add a little bit of the salad to the sandwiches, too, if you like.