Bec Recipe

Cook the bacon

Place a 10–12 inch skillet or frying pan over medium heat. Arrange 3 bacon strips in a single layer. Cook, flipping occasionally, until the bacon is crisp and browned to your liking, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for cooking the egg (optional); discard the rest or save for another use.

Toast and butter the bread

While the bacon finishes, lightly toast 2 slices of bread to your preferred doneness. Spread 1 tablespoon of unsalted butter evenly on one side of each toasted slice. If using mayonnaise, spread 1 teaspoon on the non-buttered side of one slice.

Fry the egg over-hard

Heat the skillet with the reserved bacon fat over medium-low. Crack 1 large egg into a small bowl, then gently slide it into the skillet. Season the egg with 1/4 teaspoon salt and a pinch (about 1/8 teaspoon) black pepper. Cook the egg until the white is set on the bottom, about 2–3 minutes. Carefully flip the egg with a spatula and cook the second side until the yolk is fully set (no runniness) and the white is firm, about 1–2 more minutes. If needed, cover the pan briefly (30–45 seconds) to ensure the yolk is fully cooked through. Remove the egg to a plate.

Assemble the BEC

Place one toasted, buttered slice of bread butter-side down on a plate. Top with the slice of Tillamook cheddar while the egg is hot so the cheese softens (1 slice). Layer the 3 cooked bacon strips evenly over the cheese. Place the over-hard egg on top of the bacon. Finish with the second slice of toast, butter-side up (or butter-side down if you prefer). Press gently to compact the sandwich.

Optional finishing and serving

If you prefer the cheese more melted, return the assembled sandwich to the warm skillet (butter-side down) and cook on low for 30–60 seconds per side, or place under a broiler for 30–45 seconds, watching carefully to avoid burning. Slice the sandwich in half if desired and serve immediately.