The beloved bacon, egg, and cheese sandwich, a staple of New York City’s bustling mornings, is facing unprecedented challenges due to skyrocketing egg prices. Business Insider conducted interviews with employees from ten delis across Lower Manhattan and Brooklyn, revealing that all establishments have either raised or plan to raise the prices on this quintessential breakfast item. The cost of eggs has surged dramatically, driven by an avian influenza outbreak, forcing deli owners to adjust their pricing strategies. While customers remain generally understanding, some are opting for alternative orders like sausage and cheese without the egg. This crisis highlights the broader economic pressures faced by small businesses in managing volatile ingredient costs.

Avian influenza has introduced a new challenge for New York City's small businesses, particularly those serving the iconic breakfast sandwich. Interviews with workers at various delis revealed that the price of eggs has soared to over $200 per 30-dozen case, compared to around $60 before the pandemic. Managers and cashiers expressed frustration over the unpredictable nature of these costs. For instance, Jimmy, a manager at All American Deli in Manhattan, noted that the price increases are relentless, with each day bringing higher expenses. Mohammad, a long-time cashier at Slope Natural Plus in Brooklyn, echoed similar sentiments, emphasizing the widespread struggle within the community.

The impact of rising egg prices extends beyond the immediate financial strain on delis. According to Rhett Buttle, co-executive director of the Small Business Roundtable, small businesses are especially vulnerable to such volatility because they operate on tight margins. The sudden spike in egg prices, which rose 15.2% in January compared to the previous month and 53% year-over-year, creates significant pressure. This situation is compounded by the broader inflationary environment, where other ingredients like bacon have also seen price hikes. Angel, the morning manager at Pace Gourmet Deli, and Bernardo Martinez from Apple Gourmet Deli, both reported lower profit margins as a result of these increasing costs.

Despite the price hikes, many customers continue to order the classic breakfast sandwich, albeit with occasional grumbles. Homer, the manager at Seaport Deli, observed that some patrons are adapting by changing their orders to exclude eggs. One customer opted for a sausage and cheese sandwich instead, while another complained about the size of the eggs used. However, overall, there seems to be a mutual understanding between deli owners and customers, as both parties recognize the external factors driving these changes. Ultimately, the ongoing bird flu outbreak continues to pose challenges, leaving everyone united in their frustration over circumstances beyond their control.

The egg crisis has not only affected delis but also reflects broader economic trends impacting small businesses. As deli owners navigate these challenging times, they must balance rising ingredient costs with maintaining customer satisfaction. The resilience of both businesses and consumers in adapting to these changes underscores the enduring appeal of New York City’s iconic breakfast sandwich, despite the current difficulties. The hope remains that solutions will emerge to alleviate the pressure on both sides of the counter.