A New York food writer recounts a transformative moment when, faced with a bacon shortage at his local bodega, he tried pastrami in his breakfast sandwich and found it superior to bacon. He describes how the pastrami's spices and texture elevate the classic egg-and-cheese sandwich, giving it a distinctive New York character rooted in the city's immigrant history. The article explores how pastrami brings together diverse culinary traditions and can be enjoyed by a wider range of New Yorkers, including those who avoid pork for religious reasons. The writer suggests that the pastrami-egg-and-cheese sandwich deserves recognition as a new standard bearer for the city's beloved breakfast staple.