THE B.E.C. (BACON, EGG & CHEESE) BREAKFAST SANDWICH | SAM THE COOKING GUY

because we're all monster fans of breakfast we're making the classic bacon egg and cheese but way damn better and because we can't agree on what version to make scrambled egg versus a runny yolk version we're gonna do two all the other components will be the same including the brown sugar hot honey bourbon black pepper bacon that we'll be making oh damn it it's gonna be so good and all the rest will just fall into place oh we're caramelizing shallots and there's going to be garlic aioli and damn there's going to be a a layer of beautiful sauteed spinach oh wait sorry i forgot max nix the spinach i don't really think spinach belongs in a bacon egg and cheese i don't know it looks just kind of gross at the bottom now nobody will remember this is the sauteed spinach look i like spinach but what that voice just reminded me of was andy rooney from 60 minutes that you're all way too young to remember get your parents around the uh the screen right now let me do a little andy rooney what is it about pencils i don't understand that rubber tip on the back end who uses a typewriter anymore when do they decide that brakes were the right thing to put at the right foot pedal in a car i prefer to use my left foot that's a great andy rooney it really is you guys have any idea who he is amazing it was amazing thank you chance chance is such a sweet guy you really are uh okay the bacon's got to go in the oven first because can't do anything without it so we'll start here and there may or may not be a little bit of bourbon in his tea oh sorry sorry no uh maybe a little seemed like a good idea to throw little makers in with this let me just tell if it's any good yep it's very good all right so here's how this uh bacon thing happens in goes what is this two tablespoons of brown sugar to that we will add an equal amount of hot honey oh it's a thing these days ladies and gentlemen i'm telling you you want to get your hands on some because it's crazy delicious i'll cover up this brand but i'll show you look spicy honey beautiful go look for it so you have it on the uh charcuterie boards that great we do we use a uh we use mike's hot honey at grey's on our chicouteri boards okay and now to thin this a bit some bourbon probably shouldn't use too much because it is going into an oven so let's go two tablespoons of this and see if this makes a spreadable thing and it does beauteous mix it really well get those chunks out work in the brown sugar work it work it i think this is good okay now the bacon my favorite way to cook bacon is in about a 375 degree oven on a baking sheet on a rack it stays flat doesn't curl up you don't have to flip it it's perfect so we've got bacon looks like a thank you all right easy open pack why would they make this like this if if you can't what's the point of that all the corners you can peel back look peel back get a little bit looks like it they suck you in and nothing piece of i hate these people right this minutes okay it's fine so we're only making two and this is thick cut bacon look how thick this is that's glorious isn't it i mean i don't think we're gonna need more than two pieces but i'll make four just because i think went okay fine five what if we want to have some is that a bad thing how could that be bad not bad spread it out all right now we paint we go like this oh this is glorious each piece we're gonna flip it i smell the bourbon getting the little brown sugar honey's just in there doing its thing okay turn these kids over and i'll do this start on that side this time gorgeous okay all right so this is perfect last thing right some fresh cracked black pepper and that will look like this and i do like peppery bacon so give it kind of a decent amount don't forget it's not like you're going to be eating these by themselves though we might it's gonna be in a bagel with a whole bunch of stuff so if you're thinking oh too much pepper sam and start crying about it stop crying it's gonna be fine all right it's ready to go in the oven is what it looks like it smells fantastic okay 375 400 degree oven doesn't really matter keep your eyes on it it's gonna be done when it's done if i told you it was like 35 40 minutes and it didn't look cooked because your oven might not be exact then put it in for a little bit more let me put this in come back and we continue cool cool cool next up is a shallot for caramelizing so let's do this uh let's get this guy peeled up oh boy you know the shallot industry really needs to work on getting rid of all this nonsense wouldn't you say they can make a seedless watermelon thank you come on how about this look i suppose we didn't have to show this we could have just started with it but this is a giant freaking shallot they've been very big at the store lately i don't know what's going on perfect it's beautiful here's what i want this i want shallot circles well we're going to break them apart that is a huge salad it's like the size of a potato you've never seen one no it's a small gigantic shallots all right when you got it all cut up separate the circles like this beautiful i like a shallot i like any onion and when you're separated enough let's get them in a pan all right we'll begin our shallots with a little butter in the pan a little shot of avocado oil get a quick stir around and the onions go in and the shallots go in they are technically onions but yes shallots you do not have to be this anal about breaking up the rings but i like it okay so we're gonna cook this not hot medium-ish and it's gonna be 15-20 minutes before this starts to get some nice color and we want the nice color because the color is when the sweetness starts to come out of them and the flavor goes way up just break apart the little guys that haven't separated yet let it do its thing in the meantime let's make a little garlic aioli so you've seen me talk about theragun before right it's the handheld percussive device that releases deep muscle tension we love it it's amazing when you're going to use this you know after a workout after a run after a long day you come home your shoulders are all jacked up your legs your your calves and what's amazing is the handle that they built with this lets you get every part oh god sorry give me a second every part of your body it is so good but i found a new way to use this it's first thing in the morning now look maybe it's me because i'm okay i'm getting up there in age nobody say anything but i've found lately that when i wake up little coffee get back into bed and i give myself the most relaxing gentle deep tissue massage that's how i like to start my day and i think this is how you would like to start your day finish your day finish a workout a bike ride that kind of stuff restaurant workers on your feet all day long dealing with mean people a lot of the time we've talked about them recently this is the answer this is your best friend so this is the gen 4 and the the shape of it and the oled screen honestly make you feel like you've got something from the future except you're helping yourself at the same time you're having fun playing with it you can try the thera gun for 30 days starting at only 199 that's crazy so go to theragun.com sam right now and get your gen 4 there gun today that's theirgun.com sam theregun.com sam let me say one thing this is a qp japanese male you know i'm a fan of it it's actually not true i'm in love with it we're all in love with that we think it's the best at a asian supermarket japanese chinese they all have it korean this is probably five bucks i don't have one close and i've run out well clearly not now but i had run out and and i hadn't gotten to one and i've not been buying it on amazon because it looks like it's been too much money but i did find these two packs for 18 bucks nine bucks each four bucks more yes it's more but if you don't have a store close enough look on amazon but but but really scope them out because this was as cheap as i've seen them so i bought the six actually so that's just a tip all right uh the onions sorry the shallots max actually left there is nobody standing behind this camera right now i don't know what he's doing look thank you chance there's oh you decided to draw what the hell were you doing is crazy today i'm just trying to oh this is our new blackout system look uh we've had trouble with lighting and we've had these just a bunch of stuff keeping light out but now we bought these and look we come in we put them down we leave we put them up the only problem is is that wind we've never had wind in this backyard until we got these things and what happens is they they bang around so but it's a good system and it was my idea and there's probably somebody out there going oh you should have had the jacob system that would work like this well guess what that person wasn't here telling me so this is what we got all right let's make aioli but first look at the shallots or the brits call them shallots see this this golden part here that's what we're going for we want more of this so we're getting there they'll go back on but stay here let's make this quick aioli so we begin with our bowl some of our beloved japanese mayo oh kids next door having fun or not i like some parsley because i like the what it does to the color or not that's a little dark what could it be it could have gone bad a pinch of salt and pepper and i said garlic aioli and we're using chance and my favorite roasted garlic stir and paste yeah because only you and chance like it well i don't know i do feel like there was a moment when i talked about it and i said we like this boys and you were off doing something and you didn't pipe up and now clearly chance and i need to get more because we're now out and we mix wait flip up to my shirt for a second brand new version of the t-shirt make america makeamericacook.com that's what it is right yes makeamericacook.com and this is this is there i love it and my my popsocket i mean there's lots of stuff there but and we had a request today for hats i think we have one hat we need more we need something good something bold and the guy who said get hats said gotta be a good hat don't make it a hat which we got to rework that because i was planning on shitty hats so all right we continue mixing this yum oh boy that's going on the bottom of the bacon egg cheese damn or getting crammed down that kid's throat next door that's doing all the screaming kidding kidding i thought the baker was ready and it's ready and it's pretty and it's gorgeous and i said we need to have a little taste of it max went uh we're making two sandwiches yeah don't worry about it crybaby let's just have a little piece hey i'm not cry baby i have a custom sam emoji crying because you are always crying stop it i'm not here we go maximum chance but i'll take this little corner burnt piece cause that's how i am go oh my god damn damn right and the last thing you get is that pepper pepper was the right thing and by the way what did i promise look here max i promised perfect bacon flat not curled up i also said 400 degrees ish 35 to 40 minutes 30 to 40 minutes this was 38. oh boy that's gonna make this bec incredible all right i think we can start all right so here's what we're doing two pans scrambled egg here the the runny yolk egg here and i'm using pork fat to do this because why the hell not i don't need this one quite yet but i'm gonna get there let me just get this going first wow do you know how good this is gonna be yes you do it's gonna be tremendous so let's take and crack some eggs in here no shell please oh my god it totally got away from me holy look what's happened oh god this is the worst day ever yes and now it's starting to cook too much oh my god why did i get so violent with that crack did i get it oh my god i know i listen i'm not happy with what's happening here right now it's all just gotten away from me but i can't find my spatula thing there's my spatula i think i have shell in here nope maybe i got it no that's definitely shell there well those kids are gonna get a talking to by me in a minute and one more egg okay oh my god what happened oh for sakes okay salt and pepper gosh i'm trying to go for slow scrambled egg here and look i'm just making a damn mess oh see that i just saw a piece of shell oh my god somebody's getting shell there it is son of a just talking to somebody too they said you know what we really feel like it's real cooking when you make mistakes and i said so you feel like it's real cooking every day you said yes okay i'm pulling this off the heat i had too much heat now i want to start this other egg or it's never going to happen so more pork fat gorgeous right now this one i got to do up in the middle of the evo because the evo slants to the side and i don't want to i don't want to lose control so let's do this we'll take one egg we'll crack it in here oh my god and it broke are you freaking kidding me [Music] all right we got it we got it we got it we got it try and get it centered a little better like that that's what i want like that okay finally a little salt and pepper bring back my other one still look i say slow scrambled because when you pull it off it stops it really stops i want to add some chives to this like a little beautiful pop of color of course i'd like something green and even green inside i'm very happy with good good good good keep this happy here pull it off a bit this egg is cooking in the meantime i've got uh two uh beautiful onion bagels that i've buttered that i'm gonna get a little color on because of course you need color you want that texture you want that flavor you want that gorgeousness but don't let them stick and burn this egg's doing very nicely eggs looking perfect slow scrambled the bagels perfect coming along nicely finally something's working for me okay a little more grease around the outside around the outside around the outside we're all doing fine look at this beautiful kid oh i'm in love seriously i'm in love bagels beautiful let's take these kids off okay the egg is almost there for me so here's what i'm gonna do get it in a nice little circle and then i'm gonna put some cheese on and i have orange cheddar and i have yellow cheddar nice this egg is look at that yolk oh boy done coming off the scrambled eggs lid boys let's go to the board and we build all right so here's how this goes down we start with our gorgeous garlic aioli and this is the bottom yes that's the bottom don't be cheap right never be cheap next up are onions oh boy do you know how glorious this is gonna oh my god dear bacon egg and cheese lovers please come to my house we think you're going to be super happy or dear bacon egg and cheese makers do this we think your customers will be super happy next up we go with our bacon let's go like this wow it goes back here we got a thin guy coming in the middle wow like that and now remember the cheese that we put on our other one we're putting on this one too of course okay next we go bacon here we go bacon here wow we go bacon here and now we add our eggs here's our first egg oh my gosh look at that and i know it's not fair one egg versus three this guy goes here oh marona me there's only one thing left avocado so i'm gonna put it here and give it some of this put this one here oh come on man work with me please wow we're not forgetting anything are we all right i'm gonna change my mind here and move the egg because if i break the yolk and jack up the picture max will have a connection and that's a real word and that means a crying fit still no guarantee it won't break but i'm gonna be very gentle like i'm telling you it's it's gonna break do you not want the responsibility nope i don't those are gorgeous ladies and gentlemen what you're about to see is for the camera's benefits this is called the poke and retreat and there it is slow as gorgeous yellow molasses could possibly be that's pretty darn pretty couldn't have been more perfect i guess all you're crying was for no or not it was for everything [Music] two bacon egg and cheese two different versions let's have a bite shall we let's go to this kid i love it i love it i love it i want everything i love everything that this guy's about the still soft creamy egg the avo the gorgeous shallot and bacon with all that nonsense on it holy s and this kid with the runny yolk look at that oh my gosh i don't know you pick your favorite i just need a bite of one and i'm going here i think i'm going here that runny yolk looks amazing i'm going here with the soft scramble still soft still creamy that's crazy-ass bacon oh my god it's just glistening beautiful i just like salivated like it's all squooshing out the back damn it oh i got the onions the garlic aioli the bacon holy snap this is a dream in my mouth that sounds creepy actually oh my god make this for yourself make this for somebody you love make it for the old man on father's day and speaking of father's day i'm giving away a private five-person virtual cooking class all you have to do all you have to do is go to my instagram make your profile public all you have to do is post a picture of yourself or somebody holding my cookbook tag the cooking guy and hashtag sam teach my dad to cook i realized that was not the right way to go about this but i'm a dad what the do i know but you could win a private virtual class for the old man with four other people just us privately cooking having fun go to my instagram you'll see it and do what you have to do or don't i don't care i'm just gonna stand here and eat this see ya hmm [Music] you

Channel: SAM THE COOKING GUY

Views: 314,140

Rating: 4.9320207 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, BEC, classic BEC, bacon egg and cheese, sam the cooking guy breakfast, bacon egg and cheese sandwich, BEC sam the cooking guy, bacon sam the cooking guy, egg sam the cooking guy, breakfast sandwich, breakfast sandwich sam the cooking guy, sam the cooking guy classic, classic cooking, cooking BEC, BEC at home, cooking BEC at home, sam the cooking guy at home, sam cooking at home, sam cooking BEC at home, bacon breakfast

Id: hItfdNr8ke8

Length: 21min 49sec (1309 seconds)

Published: Wed Jun 09 2021

Reddit Comments

[u/devineassistance]

Okay, that does indeed look delicious - both versions.

But a BEC really should be easier and faster to make than this. It's a weekday breakfast.

If you are going to have carmelized onion (of any type), do a big batch in advance

Same with the sauce

And it's all good and fine to cook bacon on a sheet pan (it's my preferred method, too), but for this, a pan is much quicker, and who cares if it is a little curly.

[u/Aidan145642000]

The bacon from this looked incredible I think I’m going to try it tomorrow with the brown sugar/ honey combo only thing is I don’t drink so don’t have any bourbon and cba buying any just for this, is there an alternative I could use or is it not needed all together?

[u/cincymichael]

Looks great, minus the avocado.. I've tried the slimy green stuff different ways and just can't do it.

[u/somethingreasonable1]

Just made this and it was legit.