My Original idea for this semester’s passion blog was to talk about new releases in New York Drill music. As much as I love music, I don’t feel like I am good at writing about it, so I am switching my blog to something I can easily right about, food. Instead, I am going to review my favorite foods. The first food I am going to review is a New York specialty, and one of my all time favorites, the classic bacon egg and cheese. The bacon egg and cheese is an absolute staple in New York, as you can’t get a good one anywhere else. My go to order is always a bacon egg and cheese, double everything, salt pepper ketchup on an egg everything bagel. You can’t beat it. Most people usually get a bacon egg and cheese on either a roll or a bagel, and they are great on both. New York is also has the best bagels in the country, so I figure I might as well get the best of both worlds. Sizzling savory bacon, hot melted cheese, a juicy egg, topped with salt pepper ketchup, all in a crispy and hot bagel. It does not get better than that. As amazing as this sandwich is, it is actually really simple to make (if you have the right ingredients). Although you can’t find a good bacon egg and cheese outside of New York, I am going to explain how to make the next best thing from your very own kitchen. For the ingredients, you need 1 bagel/roll, 3 tablespoons of butter, 2 slices of bacon. 2 eggs, 2 slices of American cheese, salt and pepper, and a bottle of ketchup/hot sauce. First off, slice the bagel in half and spread butter on both pieces. Second, preheat your pan or griddle over medium heat and toast both pieces of the bagel until they are golden brown. Add the remaining butter you have to the pan and then crack the eggs. As soon as the eggs settle, punch a hole in the yoke and softly spread it around the white. You should season the eggs with salt and pepper when you do this. Next, layer the cheese and bacon on top of one of the eggs, and put the other egg on top of all of it. It should almost be like a sandwich. Let it cook for a bit so that the cheese can melt, but only for maybe 10 seconds. Once the cheese is melted, move the ingredients onto one of the bagel halves. At this point, you can put more salt and pepper on and as much ketchup as you want. Finally, top it all off with the other half of the bagel, and your ready to eat your creation. In the end, every food establishment will have their own version of the bacon egg and cheese. While many people may say that they love the breakfast sandwiches at Starbucks and McDonalds, or their local deli, nothing will ever beat a classic New York Bacon Egg and Cheese.
Good first post! I’m a big foodie, so I’m really excited to read the rest of your posts:) Next time, I recommend splitting up your posts into smaller paragraphs, so it’s formatted more like a regular blog! Also, please include some media (pictures, videos, links, etc) in the future. – VP