A New York egg sandwich is a popular breakfast sandwich found throughout New York City. It typically consists of a fried egg, cheese, and meat served between two slices of bread or a roll. The New York egg sandwich has its roots in late 19th and early 20th century street food carts and pushcarts that catered to busy New Yorkers commuting to work. Over the decades, it has become a staple of New York City’s diverse food culture.
Where did the New York egg sandwich originate?
The exact origins of the New York egg sandwich are unclear, but most food historians trace it back to the late 19th and early 20th centuries. During this time, street food vendors and pushcarts were extremely common in crowded cities like New York. They sold quick, hot meals like sausages, eggs, and sandwiches to urban workers and commuters. The Egg on a Roll sandwich likely emerged from these humble street carts as a quick, protein-packed breakfast.
Some of the earliest references to egg sandwiches in New York City come from the late 1800s and early 1900s. In 1888, a New York Times article mentioned a type of egg sandwich sold from pushcarts. In 1904, the recipe book The Up-To-Date Sandwich Book by Eva Greene Fuller included a recipe for an Egg Sandwich. These early egg sandwiches were simple – just fried egg and bread – but they laid the groundwork for today’s more complex New York egg sandwiches.
When did the New York egg sandwich become popular?
The New York egg sandwich gained major popularity between the 1920s to the 1940s. During this era, pushcart vendors continued selling egg sandwiches, now adding fillings like fried onions, bacon, and cheese. The addition of melted cheese seems to be one of the key factors that helped popularize New York’s egg sandwiches.
In 1929, the Cozy Corner sandwich stand opened in Manhattan and became renowned for its bacon, egg and cheese sandwiches. The Cozy Corner is often credited with being the originator of the bacon, egg and cheese (BEC) sandwich. Meanwhile, pushcarts vendors increasingly added combinations of meats like bacon, ham, or sausage.
By the 1940s, the New York egg sandwich had clearly embedded itself in the city’s fast-casual food culture. Breakfast sandwich carts dotted street corners, construction sites, and busy commuter areas. The sandwiches provided inexpensive, filling and portable morning meals.
What makes the New York egg sandwich unique?
There are a few key factors that distinguish an authentic New York egg sandwich:
- Large fried eggs – The eggs are fried until the edges are slightly crispy and the yolks are still runny.
- Melty cheese – sliced American or cheddar cheese that is melted and gooey.
- Meat – Typically bacon, ham, sausage, or combinations.
- Bread – Typically an Italian bread, bagel, kaiser roll or other bread that can stand up to the juicy fillings.
- Butter – The bread is generously buttered and fried on the cooking surface.
- Optional toppings – Fried onions, hot sauce, salt, and pepper.
When combined, these ingredients make a sandwich with contrasting textures and flavors. The bread provides crunch, the eggs and cheese offer creaminess, while the meats add savoriness. The fillings are also very proportioned – the sandwiches emphasize the egg and cheese rather than bread.
What are the most popular types of New York egg sandwiches?
While permutations abound, the most classic and popular New York egg sandwich fillings include:
Bacon, Egg, and Cheese (BEC)
This sandwich stars the ingredients in its name – strips of crispy bacon, a fried egg, and melted American cheese. It became a New York icon after being popularized at the Cozy Corner restaurant in the 1920s.
Sausage, Egg, and Cheese
Spicy, crumbled sausage replaces the bacon as the meat in this sandwich. Italian pork or turkey sausage are common options.
Ham, Egg, and Cheese
Salty, cured ham makes for a more delicately-flavored meat choice. The fried egg and cheese balance out the ham’s saltiness.
Egg and Cheese
For a vegetarian take, the egg sandwich is prepared without meat. Additional vegetables, like spinach or tomato, are sometimes added.
Bacon, Sausage, Egg, and Cheese
This amped up sandwich includes both bacon and sausage for maximum heartiness. Two meats means double protein power.
How has the New York egg sandwich evolved over time?
While the core ingredients have stayed consistent, the New York egg sandwich has evolved in some ways:
- Bread – Bagels, croissants, biscuits, and English muffins are now sandwich options.
- Innovative fillings – Avocado, veggie sausage, and grilled chicken are some modern additions.
- Upscale versions – High-end restaurants have gourmet versions made with artisanal bread, exotic cheese, and accompanim ents like aioli.
- National chains – Fast food places like McDonald’s now offer breakfast sandwiches modeled after the New York original.
Despite these creative twists, most New Yorkers still go for the traditional, no-frills egg sandwich. The classic remains widely beloved for its nostalgic, homemade taste.
Where can you find the best New York egg sandwiches today?
While New York egg sandwiches have gone mainstream, some legendary venues still exist. Here are some top places for an authentic, old-school egg sandwich experience in NYC:
- Court Street Grocers: This Brooklyn shop churns out egg sandwiches around the clock. Their BEC on a brioche bun is a top choice.
- Egg Shop: This NYC mini-chain offers gourmet egg sandwich options like the Fried Chicken Sandwich with egg, bacon, and hot honey.
- Baz Bagel & Restaurant: A classic bagel shop making egg sandwiches on fresh-baked bagels since the 1960s.
- Russ & Daughters Cafe: Sit down for a loaded eggs sandwich with lox, avocado, red onion and dill cream cheese.
- Absolute Bagels: Beloved hole-in-the-wall bagelry on the Upper West Side dishing out monster egg sandwiches.
Outside of New York, nearly any corner bodega, deli, or bagel shop is likely to offer their own take on the New York egg sandwich. It has become a truly iconic American breakfast item.
Conclusion
The New York egg sandwich began as an on-the-go street food over a century ago but has since become a beloved staple of the city’s culinary culture. Its winning combination of fluffy eggs, hot melted cheese, salty meat, and crunchy toast is the perfect quick breakfast. While chefs have created gourmet versions, New Yorkers still love the no-frills sandwich made greasy spoon diners and bodegas citywide. The New York egg sandwich has earned its place as one of the most delicious and satisfying handheld breakfasts.