BACSILOG WITH CHEESE SAUCE

Bacsilog has always been one of my favorite twists on the classic Filipino silog meal. There’s just something so satisfying about the crispy bacon, perfectly fried egg, and garlicky sinangag (fried rice) all coming together on one comforting plate. It’s a go-to meal, especially for students in the Philippines, thanks to Ate Rica’s Bacsilog, a food stall that made this dish even more popular.

I wanted to try making it myself because I love my bacon extra crispy and absolutely drenched in cheese sauce. There’s just no such thing as too much cheese!

INGREDIENTS

Serving Size: 2

  • 4 slices bacon
  • 2 eggs
  • 2 cups cooked rice
  • ½ cup evaporated milk
  • 1 tbsp liquid seasoning (e.g., Maggi or Knorr)
  • 1 tbsp butter
  • ¼ tsp black pepper (or to taste)
  • ½ cup cheese (preferably easy-melt, shredded or cubed)
  • Parsley (for garnish, optional)

STEP-BY-STEP

  1. For the cheese sauce, melt butter in a small saucepan over low heat.
  2. Add evaporated milk and let it simmer.
  3. Stir in liquid seasoning and mix till gentle boil.
  4. Add cheese gradually, stirring continuously until fully melted and smooth.
  5. Season with black pepper to taste. Remove from heat and set aside.
  6. In a pan over medium heat, cook bacon to your desired crispiness. Drain on paper towels to remove excess oil
  7. In the same pan, fry eggs to your preferred doneness – you can do sunny side up, scrambled, or over easy! I like my eggs runny.
  8. Add cooked rice to a bowl, and top with bacon and fried egg.
  9. Drizzle with the desired amount of cheese sauce.
  10. Sprinkle parsley on top for garnish (optional)
  11. Serve and enjoy!

BACSILOG WITH CHEESE SAUCE

Silogs are an iconic food staple in the Philippines. It’s basically egg, garlic fried rice, and any food you want!

NOTE FROM THE CREATOR

Bacsilog is one of those classic silog meals that Filipinos just love, and it’s easily one of the most popular ones out there. This recipe is altered to be enjoyed with freshly cooked rice, but this can also be done with fried rice by cooking day-old rice over the same pan where you cooked your bacon and add in garlic. There’s just something so comforting about a hearty plate of Bacsilog, especially for breakfast. I wanted to make it myself because, honestly, the portion size at Ate Rica’s just isn’t enough for me. The bacon-to-rice ratio feels off, and I like my bacon extra crispy. 

Cooking this was pretty easy—even the cheese sauce! I have this habit of trying things out and experimenting before looking up recipes online, It’s my way of being able to create my own rendition. When I saw the cheese sauce, I just thought, “Hmm, evaporated milk and melted cheese might work.” I’ve boiled evaporated milk before and noticed how it thickens over time, so that’s been my go-to method for cheese sauces ever since. Now, I just pour it on anything because, well… it’s cheese!

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