• Cook your bacon and eggs!
Bacon: I prefer cooking mine in the oven at 380°F for 25–30 minutes, depending on the thickness, flipping it halfway through. But you can also air fry it or cook it in a pan - whichever works best for you. My tip is to stop cooking it once the fat is lightly browned because it will continue to cook from the residual heat. This way, it won’t turn hard!
Egg: I prefer sunny side up for the cheese sauce, but scrambled works too!

Cheese Sauce

• Save ¼ cup of your milk and set it aside. This is for later.
• In a saucepan over medium heat, melt your butter, then mix in your flour. Cook for 3 minutes, while continuously stirring the mixture.
• Gradually add your milk - about ¼ cup at a time - and mix until you finish the entire cup.
You will notice that at first it will clump up and turn into a paste. As you finish adding your milk, your mixture should turn into a beautiful, silky sauce!
If you add your milk too quickly or all at once, your mixture may turn watery because your roux won’t have enough time to properly emulsify with the liquid.
• Add in your seasoning - salt, a pinch of cayenne pepper for a little spice, a pinch of black pepper, Kewpie mayonnaise, and Knorr Liquid Seasoning.
I suggest keeping the cayenne and black pepper to just a baby pinch. This will be enough to add a little kick to your sauce.
• Slowly add in your cheese, making sure it melts completely while continuously mixing your sauce.
If you add your cheese all at once, your sauce may clump up and feel grainy. It’s also important to keep stirring as you go to make sure everything is well combined!
• Turn off the heat and remove your saucepan from the stove, then gradually mix in your ¼ cup of milk (the one you saved earlier).
This will help stabilize the sauce and prevent it from becoming too thick or almost clumpy.
• Add salt to taste, and your cheese sauce is ready!
• Take a bowl, add some freshly cooked rice. Add your cooked bacon and egg, then drizzle as much sauce as your heart desires! Garnish with furikake and enjoy your delicious Ate Rica’s-inspired Bacsilog!