Breakfast sandwiches are a deeply personal affair. The classic combination of meat, cheese, egg, and bread is infinitely variable, with everything from one’s preferred egg doneness to regional processed meat delicacies contributing to each person’s ideal version. Personal preferences aside, most people would probably agree that there’s no improving on a bacon, egg, and cheese, but I disagree. Pickles make everything better—even an already delicious breakfast sandwich.
Consider these many pickle options for your next breakfast sando:
This wonderful idea was brought to my attention by Jalopnik news editor Erik Shilling, who revealed his support of adding pickles to the classic B.E.C. When you think about it, pickles are an ideal breakfast sandwich topping. Whichever one you like best—Lebanon bologna or pork roll for me—breakfast meats are heavy on the salt and fat. This is not a dig: it’s why we love them. Throw on an oozing egg and some melted cheese and you’ve got a nearly perfect food—but one that’s almost too rich. Much like a smear of relish on a grilled cheese, slipping a few pickle slices into your breakfast sandwich ties the whole mess together. They invite the slightest bit of sour crunch to the grease orgy, creating an addictive contrast in flavors and textures and making you feel like you’re eating vegetables for breakfast. (What? Technically, you are.)
Cucumber pickles work great here, but if they’re not your thing, don’t let that put you off the whole idea. As we’ve learned from the mighty Reuben, the power of pickled vegetables presents itself in many forms. Sauerkraut, giardiniera, pickled onions, or even pepperoncini are just at home on a breakfast sandwich as any other.
