This delicious breakfast transported my hubby, Peter, to Montauk, Long Island, where he spent his childhood. The beaches are a paradise for surfers and fishermen. The weather is unpredictable, and the fog can roll in at anytime of the year. Montauk is famous for its Lobster Roll and the briniest clams. I’m fortunate to have visited this charming village, and the surrounding towns of Southampton and East Hampton. Many celebrities from all over, and New Yorker’s flock to East Hampton to enjoy the pristine beaches and the glamorous life. A visit to the Lighthouse in Montauk is a must. Peter’s father used to own the concession at Hither Hills Campground in Montauk, Long Island, while his mother, Dorothy ran the General Store. One of her specialties was the egg sandwich that she made for the lifeguards, hence, the name: “The Lifeguard Special”. Peter always told me about this famous sandwich made on a poppy-seed roll. I’ve always wanted to try, but could not find the rolls with the poppy- seeds. Finally, I decided to call my local grocery store, and ordered the rolls from their bakery department. They were freshly baked, warm and soft. (New York, undeniably makes the best bread.) This may take a little practice before you get it right, and the time will vary, depending on the pan you use and your stove.
Average time: From start to finish 10-15 minutes – Level of difficulty: Easy-medium
Servings: 1 per person – Make 2 at a time
- 1 tbsp. olive oil
- 4 strips of bacon
- 2 eggs, over-easy
- 2 slices of American cheese*
- 2 Kaiser rolls with poppy-seed
1) Start by cooking the bacon, however way you do it. I did mine in a cast iron pan until crispy. Remove and drain them on a paper towel.
2) In a frying pan over medium-heat, heat olive oil, crack the eggs open, and cook until the egg white is about 75% (more or less) done, as seen on picture. (You may have to lower the heat)
3) Flip the eggs, add 2 strips of bacon and a slice of cheese on each. Cover for 1-2 minutes. Remove at once, and place on the roll, egg side up.
When you bite into it, the eggs and cheese should be oozing some deliciousness.
* I used Cheddar instead of American cheese.
I hope you will try this delectable breakfast in your kitchen, and refrain from eating at those fast food chains. I always say, if you cook at home, you know what you’re putting in your food, and you run less risk of contamination.
Happy Cooking from My Kitchen to Yours!
Gina Martino Zarcadoolas, Foodiewinelover
My Food, Wine & Travel Lifestyles
World renowned – WSET (Wine, Spirit, Education, Trust)
Level-2 Certified Wine Connoisseur.
Culinary Aficionado & Lover of Global Cuisines & Travels
Photos by Gina Martino Zarcadoolas for Foodiewinelover