BEC (Bacon + Egg + Cheese)

August 15, 2015

In my next life, I want to live backwards. Start out dead and finish with an orgasm.
~Woody Allen

Transcendent finger food.

Not too unlike a BLT, croque, panini or that alleged lowly grilled cheese sandwich, a BEC (Bacon-Egg-Cheese) sounds rather mundane. But, much like its more venerable predecessors, a BEC is often anything but banal. Not merely relegated to sometimes portable breakfast menus, but also a lunch and dinner (or even later) plate with a simple side. BECs can prove to be simply sublime — eye-rolling, shallow panting, deep breathing, heart bursting, rouge chested, thigh clenching, toe curling, oozy fingered, nasal dripping, raw pleasures, rhythmic passions, eager hormones, tablecloth grasping, intense looks, open moans, declared raptures, blissfully orgasmic, dances in your mouth — un petit mort grub. Where have you been all my life, oh gluttonous soul?

If not, just have your mate or lover(s) cook BECs for you. Often, sharing provender is more intimate and toothsome that way.

BEC (Bacon + Egg + Cheese)

6 slices superior bacon

Artisanal bread, sliced, toasted on both sides and buttered on one side, or
English muffin, sliced, toasted on both sides and buttered on one side, or
Bagel, sliced, toasted on both sides and buttered on one side, or
Torta, opened, toasted on both sides and buttered on the inside or

Gruyere, Taleggio, Fontina, Manchego, Monterey Jack, Cheddar (White or Yellow), sliced thinly

6 local medium or large eggs
Extra virgin olive oil (a small dollop)

In a large, heavy skillet over moderate heat, turn until crisp about 8 minutes. Transfer to drain on paper towels.

Meanwhile, heat a large, heavy non-stick skillet with EVOO and from a small saucer drop in 3 eggs on two occasions and right before the yolk begins to set, slide on the cheese slices and cover so the cheese melts. But, please do not overcook the egg yolk — it should gush at first bite.

Arrange with bacon on the bottom slice of toasted bread, then eggs and cheese over the bacon and finally top with bread.

Pourboire: just use your kitchen imagination and consider a variety of breads and cheeses as well as pancetta, guanciale, sausage, and eggs whether poached or scrambled with some fresh or dried herbs. Each permutation is a variation on the theme of BEC.

Macaroni & Cheese

March 29, 2009

Sunday funday — few clothes and definitely comfort food.


1 C pancetta or bacon, roughly chopped, cooked until crisp, and drained well on paper towels

Sea salt
1 lb penne or elbow macaroni

3 C whole milk
1 C heavy cream
8 T unsalted butter, divided (6/2)
1/2 C all purpose flour

4 C gruyère, grated
2 C white cheddar, grated
Sea salt
Freshly ground black pepper
1/4 t cayenne pepper
1/2 t freshly grated nutmeg

1 1/2 C fresh sourdough bread crumbs

Preheat the oven to 375 F

Boil water in large heavy pot, adding salt generously. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk and cream in a small saucepan, to only a gentle simmer (do not boil).

Melt 6 tablespoons of butter in a large heavy deep saucepan and add the flour. Cook over low heat for 2 minutes, whisking vigorously until a light yellow roux is formed. While whisking, add the hot milk and cream, and cook for 1-2 more minutes, until smooth and thick enough to coat a spoon. Off the heat, add the gruyère, cheddar, pancetta or bacon, salt, pepper, cayenne pepper and nutmeg. Add the cooked pasta, stir well, and pour into a baking dish.

In a sauté pan, melt the remaining 2 tablespoons of butter, combine add the fresh bread crumbs and coat well; sprinkle on top of macaroni and cheese mixture. Bake for 30 minutes, or until the sauce is bubbly and the macaroni and cheese is browned on top.

Pourboire:  in lieu of pancetta or bacon consider substituting lobster or mushrooms.