New York Bodega Grilled Bacon, Egg & Cheese

Introduction

A tribute to the iconic New York bodega breakfast sandwich, this bacon, egg, and cheese is grilled entirely on the Arteflame. With its unique flat top cooking surface and extra-hot center grate, you’ll get perfectly crispy bacon, tender eggs, and gooey cheese all in one handheld classic. No pans, no ovens — just fire, smoke, and flavor. Let’s get grilling!

Ingredients

• 4 kaiser rolls (or soft brioche buns)
• 8 slices thick-cut bacon
• 4 large eggs
• 4 slices American cheese (or sharp cheddar)
• 4 tbsp unsalted butter (plus extra for grilling the buns)
• Salt and pepper to taste
• Optional: hot sauce, ketchup, or mayo

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on 3 paper napkins and place them in the center of the grill.
2. Stack dry firewood over the napkins.
3. Light the napkins and allow the wood to catch fire.
4. Wait for about 20 minutes until the flat top reaches optimal grilling temperature. The center grate will reach over 1,000°F — perfect for searing!

Step 2: Cook the Bacon

1. Place bacon slices on the hotter zone of the flat griddle cooktop, closer to the center.
2. Flip occasionally until crispy and golden, about 8–10 minutes.
3. Move cooked bacon to a cooler edge to keep warm.

Step 3: Toast the Buns

1. Butter the inside of each roll.
2. Place face-down on the flat griddle until golden brown and crispy, about 1–2 minutes.
3. Move to the side to keep warm.

Step 4: Cook the Eggs

1. Add a small pat of butter to the flat griddle.
2. Crack the eggs directly onto the surface, sprinkle with salt and pepper.
3. Cook until edges are set, then flip gently to cook the opposite side — or leave sunny side up if preferred.
4. Place a slice of cheese on each egg while still hot so it melts.

Step 5: Assemble the Sandwich

1. On each toasted roll, layer 2 slices of bacon, 1 cheesy egg, and drizzle with condiments if desired.
2. Close the sandwich and return it briefly to the warm flat top to melt everything together.
3. Serve hot right off the grill.

Tips

• Use the zone near the center for quick crisping and searing, and the outer edge for gentle cooking or warming.
• Melt some cheese directly on the flat griddle for extra crispy edges!
• Use a cookie cutter or ring mold on the flat top to shape your eggs neatly.
• Remove bacon and eggs from the cooktop just before fully done — carryover heat finishes the job.
• The Arteflame is perfect for making sandwiches in batches — toast all buns while bacon and eggs cook nearby.

Variations

1. Spicy Jalapeño BEC: Add pickled jalapeños, pepper jack cheese, and a drizzle of hot sauce for a fiery kick.
2. Avocado BEC: Top your sandwich with grilled avocado slices for creamy richness.
3. Tomato Basil BEC: Add roasted tomato slices and fresh basil leaves with mozzarella for an Italian twist.
4. Maple Bacon BEC: Brush bacon with maple syrup in the last minute of grilling for a sweet-savory flavor.
5. Everything Bagel BEC: Swap the roll for a toasted everything bagel and sprinkle eggs with everything seasoning.

Best Pairings

• Freshly brewed hot coffee or cold brew
• Orange juice or a mimosa
• Grilled hash browns or home fries on the Arteflame
• Fruit salad grilled on the outer flat top (pineapple, peach, or melon)

Conclusion

If you’re looking for the ultimate grilled breakfast sandwich, this New York-style bacon, egg, and cheese made on the Arteflame grill delivers in every bite. Juicy bacon, perfectly cooked eggs, and melty cheese all packed between a buttery toasted bun — all kissed by open flame for smoky flavor. Whether it’s breakfast on the weekend or a crowd-pleasing brunch, this one’s sure to make everyone smile.