EGG & CHEESE BUN ~ Bodega-Style

Crazily easy peasy, wham bam, cheesy, eggy deliciousness tucked into a buttery grilled bun.  Good morning!


So what is Bodega-Style, you ask.  Something we've kind of been missing out on, here in Western Canada, I'd say.

You'll find them in other big cities in the States, but in New York City, there is claimed to be, in the range of 10,000 of these corner stores, called Bodegas.   A CBS News article states, "Bodegas: The life blood of New York City neighborhoods".  Who knew, eh?

Pronounced bow dei guh, these small stores "feel like home", with overstuffed, bulging, shelves that specifically serve their neighbours needs and wants, and always, always, serve up the Best Damn Egg & Cheese (and often bacon), to be had. whether you need your morning fix, are nursing a hangover, or just want to start your day right, Bodega style egg and cheese, hits the spot.

First off,  I have to once again thank Deb, from the mahvelous food blog, Smitten Kitchen, for her take and my unbridled inspiration to go Bodega style.

You guys, these egg buns are fun, easy, yummy and, if you are so inclined, you can rev things up with strips of smokey bacon, tender back bacon, fresh sliced heirloom tomato, or caramelized onions, or, or, or.......

But for now simplicity = satisfaction.

You can use any bun, or toast, or English muffins.  I used a Brioche bun, smeared each half with butter, then grilled 'til just toasty golden, then another smear of mayo, on one half.  Yup, I'm a mayo-er, from a way back. Bun done, so now it's just a a big happy, stir, melt, pour, twirl, plop, fold, fold, fold, fold. Ta Da!

Bod1 Bod2





And if someone seems to be lurking about your kitchen, with bun envy, it'll take you all of about 3 minutes, to make another one. Ta Da!


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EGG & CHEESE BUN ~ Bodega-Style - Serves 1

Brioche bun, English muffin, roll, or two pieces of toast
2 smears of butter, for bun + 2 teaspoons butter, for pan
Smear of mayo, if you are a mayo-er
1 egg
Salt and pepper
1 slice of your favorite cheese, or small pile of grated or crumbled cheese
Spoonful of sliced green onions, chives, crumbled bacon, or whatever else you want in your eggs

Heat medium sized non-stick skillet, over medium high heat.  Grill Brioche bun halves until toasty golden. Smear one half of grilled bun with mayo.

Beat 1 egg, with a scant teaspoon of water, a couple pinches of sea salt and a wham of freshly ground pepper.

Melt 2 teaspoons butter in pan, swirling to coat bottom.  Pour in the egg, and roll it around so it coats the bottom of the pan, as a thin crepe would.  Immediately place your cheese, and other fillings, if you choose, in the middle.  After about 1 minute the egg will have set.

Fold the part of the egg closest to you over the cheese, like the first part of a business letter fold.  Repeat this on the three remaining sides, forming a small square.  Leave the folded egg and cheese in the centre of the skillet to cook another 30 seconds, then slide onto your bun, or toast.  Top the sandwich with the other half of bun, and dig in to this Bodega-style goodness. 

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