The Bacon Egg & Cheese
ONE MAN’S JOURNEY TO EAT EVERY EGG IN THE LARGER TRI-STATE AREA
Art by Julia Gomes
Or, as I will henceforth refer to as a BEC (same rules apply as the BLT). The BEC stands alone as a most perfect amalgamation of simple yet fruitful ingredients, singing in harmony to wake a sleepy and peckish mind. Much like the crow of a rooster, the slop of a morning pig, or the waking hours of a freshly birthed calf, the BEC is beauty and grace. With that being said, a BEC – however unfortunately – could never be Miss United States. As these words currently flow from my quill like the runny yolk of a sunny side up BEC, I sit in a bustling café, a piping hot BEC inches from my face, paired alongside a cool, cool iced vanilla latté. And it is with this scene set that I present to you my brief mission statement (and reason for life itself).
I have recently embarked on a journey to try every BEC in the New Hampshire Seacoast area, in search of the hotly contested answer to the burning question on all of our hungover and weary minds: Where can one find, and what truly is, the best BEC, and just what makes it so great? Is it the chewy innards of a fresh egg bagel? The runny drippings of an easy egg? The gooey melt of sharp cheddar? Or maybe the salty umami crunch of thick-cut bacon? My journey is not an easy one, and yet I am doing it for you, sweet reader, all the same. I realize my words carry gravity and I would not tarnish the good name of this publication as to defame any local businesses. Because, golly gee, there are some stinkers out there—but if you see me around (I’ll be the boy who smells of grease), let’s talk BECs, my friend. The good, the bad, the ugly, and everything in between.
For my odyssey is still young, but my devotion eternal; I will find the best BEC in the area, I will consume the best BEC in the area, and until then, I will dream of the best BEC in the area. Please direct any recommendations to @seacoast_bec_report and as always...
Eat up, eggheads.