New York Style Bacon, Egg, and Cheese Sandwich

Place the bacon slices in a cold non-stick skillet and heat over medium. Cook until the fat renders and the bacon is crispy, about 8 minutes. Remove the bacon to a paper towel. Drain all but a thin layer of bacon fat from the skillet.

Spread the softened butter evenly across the cut sides of the kaiser roll. Place the roll halves cut-side down into the skillet over medium heat. Toast until golden brown and crisp, about 2 minutes. Remove and set aside.

Crack the eggs into a small mixing bowl. Add a pinch of salt and black pepper. Whisk vigorously until the yolks and whites are completely blended and uniform in color.

Reduce the skillet heat to medium-low. Pour the whisked eggs into the center of the pan. Let them sit undisturbed for 30 seconds until the edges begin to set, then use a spatula to gently fold the edges inward, creating a rough square shape that matches the size of the roll. Cook until just set, reaching an internal temperature of at least 74 degrees C or 165 degrees F.

Place the American cheese slices evenly over the folded eggs. Turn off the heat and let the residual warmth melt the cheese completely, about 1 minute.

Using the spatula, transfer the cheesy folded eggs onto the bottom half of the toasted roll. Layer the crispy bacon on top of the cheese, then crown with the top half of the roll. Tightly wrap the entire sandwich in aluminum foil and let it sit for 2 minutes to steam the bread slightly before serving.