"When you're working with such a classic dish, that people know so well, you have to be very careful. My goal was to make something that wasn't gimmicky, that respected the classic aspects of a bacon, egg and cheese."
"The sandwich's history is ambiguous. Its ties to Industrial Revolution London street vendors, 19th-century Chinese rail workers and Basque immigrants who worked as miners and shepherds in the Nevada Territory make its heritage as diverse as the country that birthed it."
"The bread used for a BEC can be anything from the standard sandwich roll found at most bodegas to the browned pretzel roll or fluffy brioche bun often preferred by restaurants and coffee shops."
The bacon, egg and cheese sandwich is a staple breakfast in New York City, known for its convenience and cultural significance. Its origins trace back to various historical influences, including street vendors and immigrant workers. Many establishments in Manhattan claim to serve the best version of this classic dish. Chef Romeo Regalli of RAS Plant Based aims to create a plant-based version that honors the traditional elements of the sandwich, emphasizing the importance of selecting the right bread for the perfect first bite.
Read at Forbes
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