Jet Tila's Method For A Scrambled Egg Sandwich Makes Breakfast A Breeze

A BEC, or bacon, egg, and cheese sandwich, holds a special place in the hearts of many New Yorkers. Not only is it a classic bodega offering, but the grab-and-go meal also has entire restaurants dedicated to what has become an art form in a sandwich. For busy parents and those who dwell outside the five boroughs, Chef Jet Tila has a straightforward method to prepare this scrambled egg breakfast sandwich at home.

All you need are eggs, cooked bacon, cheese, and a bagel. Tila starts by browning the inside of his halved bagel for an extra nutty flavor. Then, he pours whisked eggs into a hot skillet and tops them with bacon. Once the eggs congeal and are almost set, he sticks the bagel halves, brown side down, right into the mixture. This adheres the whole sandwich together, allowing for a quick flip, a layer of cheese and more bacon, and a fold to turn the behemoth pile into a sando.


@Jet Tila's bacon egg and cheese sandwich is only complete with what he thinks are the *best* bagels in NYC – @Ess-a-Bagel! 🥯 #BestBiteInTown

♬ original sound – Food Network

The formula allows generous room for experimentation and creativity. Although eggs and bacon are the perfect partners, cooks can easily swap in vegetarian-friendly fillings or ditch bagels for gluten-free bread. While gooey American cheese is seen as traditional by many New Yorkers, swapping in a sharp cheddar or savory Gruyère — or multiple types, as Tila does — has its benefits, too.

Tips and tricks for one pan egg sandwiches

If restaurateur Jet Tila's cooking technique intrigues you, you're not alone. Internet users also employ the "pan egg toast" approach, and have found ways to build on the pared-down cooking method. In addition to plain toasted bread, some will take the opportunity to dredge their slices in the semi-cooked egg to achieve a French toast-like exterior.

Tila also chooses to let his scramble overflow the edges of the bagel. While this is perfectly tasty, for a denser bite and prettier final result, cooks can also fold the overhang neatly into the bread. This mimics more of the layers in a corner store griddled egg sandwich, and ensures every mouthful has a little of everything.

One aspect of the cook that intimidates some people is the flip. Don't let this stop you — though it looks intimidating to turn the whole pile, you can always grab a dinner plate for extra support. Carefully line the plate over the top of the skillet, flip the whole thing, then slide the right-side-up breakfast back into the pan to finish cooking. It also helps to keep the egg just slightly runny, as overcooked, rubbery protein may break apart when maneuvered. Finish by wrapping the whole thing in parchment paper or foil to allow the cheese to melt, and take the deli-style offering to go.

Innovating a classic breakfast sandwich

To make this rich and salty breakfast feel like your own, there are plenty of twists to build on Jet Tila's foundation. Consider switching up the bread by opting for a tangy English muffin or a fluffy biscuit. For even more of that toasty taste, try flipping the bagel halves upside down so the griddled inside of the bread is the first thing to hit your taste buds. You can try the same inside-out tactic with a Kaiser roll, another classic bodega offering.

The buttery bagel adds plenty of luxurious fat, but cooks can cut through the richness with a squirt of hot sauce on the bread before dropping it in the egg. For a sweet-savory twist, a swipe of tart or sweet jam can join the cheese at the center of this breakfast bite. There's even a case to be made for adding pickles to your breakfast sandwich. Vegetarians can take the vegetable route a step further and make an egg 'n cheese with strips or diced cooked peppers and onion in the egg.

You can also take a global approach and draw inspiration from Taiwanese-American restaurant Win Son in Brooklyn, and use scallion pancakes or milk buns for the sandwich. Or, channel the Philippines and substitute bacon for a sweet, spiced sausage called longanisa, as they do at Chicago's Kasama. If breakfast for dinner is on the menu, pair it with a whiskey cocktail that tastes like a bacon, egg, and cheese.