Classic Bodega Recipe

Cook the bacon

In a large skillet over medium heat, lay out the 4 slices of bacon and cook until browned and crisp, about 6–8 minutes, flipping occasionally. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 tsp rendered bacon fat in the skillet (or use neutral oil if needed).

Prepare the eggs

Crack the eggs into a bowl, add 2 tablespoons whole milk, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk until mostly uniform and slightly frothy.

Scramble the eggs

Heat the skillet with the reserved bacon fat (or 1 tsp neutral oil) over medium-low. Add 1 tbsp unsalted butter and let it melt. Pour in the egg mixture. Let the eggs set briefly at the edges (about 10–15 seconds), then gently stir with a rubber spatula, pulling from edges to center to form large, soft curds. Cook until just set but still glossy and slightly underdone, about 1–1.5 minutes—they will finish cooking on the bun. Remove from heat.

Assemble and smash

Split the everything bun and toast cut sides in the skillet for 30–45 seconds until lightly golden. Place one slice of American cheese on the bottom half of the bun, mound the warm scrambled eggs on top, then place the cooked bacon over the eggs and top with the second slice of American cheese. Spread about 1–1.5 tablespoons remoulade on the top bun. Close the sandwich and press down firmly (use a spatula or a hot press) for 10–15 seconds to slightly melt the cheese and compact the sandwich—this is the 'smash'.

Finish

Cut the sandwich in half if desired and serve immediately alongside the hoe fries with extra remoulade on the side.

While eggs or bacon are cooking, whisk together 1/4 cup mayonnaise, 1 tsp minced capers, 1 tsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp hot sauce, 1/4 tsp garlic powder, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl until smooth and well combined. Taste and adjust heat or acidity. Chill until ready to use.

Prepare potatoes

Cut russet potatoes into 1/4" sticks. Rinse in cold water until water runs clear to remove excess starch. Pat dry very thoroughly with towels—moisture will cause oil to spatter.

Fry

Heat 2 cups vegetable oil in a heavy-bottomed skillet or pot to 350°F (175°C). Working in small batches if necessary, fry the potatoes for 3–5 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season with 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder (optional) while still hot.

Serve

Transfer hoe fries to a serving plate and serve hot alongside the sandwich with extra remoulade for dipping.