October 26, 2017
Taste Egg Icon
BEC Nachos

Melted cheese, crispy bacon, runny egg. You’re on your way to nachos nirvana.

Every Saturday morning, my wife and I walk our dog to a nearby bagel spot and order two bacon, egg, and cheese sandwiches on everything bagels. It’s a ritual that marks the start of the weekend, and it’s one of our few (OK, several) weekly indulgences. Some fist-shaking New Yorkers might argue that a true New York BEC should always be served on a roll. But we’ve concluded that the everything bagel is a much more extravagant vehicle: The chew, slight hint of fermentation, and iconic seasoning of sesame seeds, dried minced onion, poppy seeds, and dehydrated garlic make for a superior sandwich. Don’t get me wrong—a roll is a fine delivery mechanism. But a heavily encrusted bagel gives every bite an explosion of crunchy goodness.

We think about sandwiches. A lot. Not just the BEC, but the bánh mì, muffaletta, and even ice cream sandwiches from the supermarket freezer. Pizza may be our true love (we run an occasional pop-up out of our apartment), but sandwiches are a close second—so much so that we go to a conference every year in Wassaic, New York, to meet with fellow sandwich enthusiasts.

 “Something Different” was the theme of this year’s Sandwich Summit, the sixth conference run by artists Breanne Trammell and Shannon Finnegan. The focus of this summit was side dishes, the unsung hero that turns a sandwich into a meal, whether it be coleslaw, a dill pickle, or French fries. Taking it one step beyond, we thought it would be fun to convert one of our favorite sandwiches into a side. Chips, be they BBQ flavored or classic potato, are the natural companions of any sandwich, and nachos turn ordinary chips into a meal. It’s a no-brainer that dipping a chip into runny yolk is absolutely delicious (ever try it? You should!), and that throwing on some melted cheese and crispy bacon would be just adding more tracks to this hot mixtape. A dash of everything-style seeds, salts, and spices on top ties it all together, adding a little pop, reconfiguring our Saturday-morning breakfast sandwich from the top down.

The transfiguration of foods from one form to another isn’t a profound innovation. Applebee’s has been hawking wonton tacos for the past couple years, and gas-station favorite Combos turns pizza into pretzels. But here we are not just changing the shape as a novelty; we’re turning a solo affair into fun for the whole family. The BEC is a New York classic because it’s an on-the-go sandwich, a power-up to boost your willpower on your morning commute before enduring ruinous MTA delays or just a carb-y sponge to soak up the booze from last night. Conversely, these nachos are no single-player mission; they’re meant to be shared among friends while discussing which new Netflix original is worth bingeing and how so-and-so is moving out to Ridgewood—never to be seen again, until we all move out to Queens.

Obviously, breakfast for dinner is not new—McDonald’s introduced all-day breakfast back in 2015—but instead of a syrupy short stack, this dish is a savory pile of heaven. It’s not bacon for the sake of bacon. It’s just that eggs and bacon belong together. Imagine the smiley face breakfast plate—two sunny-side-up eggs for eyes and a strip of bacon for a mouth. These ingredients work with one another aesthetically just as much as they do in your mouth. Their various gooey proteins and fat are just asking for bread to soak them up. It’s an all-American pairing that fits in the home of the Cleavers, the Jeffersons, or even the Simpsons.


  • 2 everything bagels
  • 2 tablespoons olive oil
  • 3 tablespoons Everything Bagel Salt
  • 6 strips bacon
  • 8 slices American cheese
  • 2 eggs
  • Everything Bagel Salt
  • 1 teaspoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon dehydrated garlic chips
  • 1 teaspoon dehydrated onion chips
  • 1 teaspoon pretzel salt

Bacon, egg, and cheese nachos are a fun twist on the classic New York City bodega staple. You can use store-bought bagel chips to save some time, or this is a great way to use up some stale bagels that you have lying around. American cheese really is important here, preferably sliced at the deli instead of prepackaged singles; other cheeses will work but will lack the authentic flavor of the corner deli. The first person to dig in gets the fun privilege of breaking into the egg yolk, but don’t worry, that rich yellow decadence will trickle down to the chips below for everybody to enjoy.

    Everything Bagel Salt

  1. Mix ingredients in a ramekin or small bowl.


  1. Preheat oven to 375°F. Cut the bagels in half into two C shapes. Stand each C upright and cut into ¼” C-shaped slices.
  2. Drizzle bagel chips with olive oil and mix in half of the Everything Bagel Salt. Mix to coat evenly. Bake chips flat for 20-30 minutes, flipping once, until the chips are nearly golden brown. A little underdone will be beneficial since the chips will go back in the oven.
  3. While the chips are baking, cook the bacon until crispy. Drain and let cool. Slice into ½-inch ribbons. Set aside.
  4. Arrange the chips in a pile on a cassoulet (or other oven-safe dish) and tear the cheese into strips and place on top of the chips. Place back in the oven for 5-7 minutes or until cheese is fully melted.
  5. Cook eggs over easy, about one minute per side. Lightly salt the eggs while cooking.
  6. Place the eggs on top of the chips, sprinkle the bacon bits and remaining everything bagel spice on top. Serve warm.

Molly Baker and Jason LaFerrera

Molly Baker and Jason LaFerrera run Pizzeria LaFerrera, a supper club, out of their Greenpoint, Brooklyn apartment. They placed 3rd in the USA Caputo Cup, and love their beagle very much.

[email_signup id="3"]
[email_signup id="3"]