Ate Rica’s famous bacsilog is not about the bacon nor the egg—it’s their signature cheese sauce that transforms it into the rice bowl we know and love. Smooth and milky, it ties the whole dish together with a cheesy, lip-smacking quality. Without it, you’re just eating plain old bacon and rice.
Because the sauce makes the dish, we wanted a milkier version of the real thing. Nestlé Carnation Evap makes this bacsilog cheese sauce silkier, creamier, and irresistible thanks to its milky-namnam flavor. Each milk carton (P20) conveniently amounts to 1 cup, making it easy to double this recipe. And trust us, you want to make extra sauce.
- 1½ 250ml-cartons Nestle Carnation Evap
- ¾ cup shredded white cheddar cheese
- 2 tbsp mayonnaise
- 1 tbsp liquid seasoning
- 12 strips honey-cured or any sweet bacon, chopped
- 4 eggs
- 4 cups cooked rice
Make the cheese sauce: Heat Nestle Carnation Evap in a saucepan over medium heat until warm. Add white cheddar cheese, whisking constantly until completely melted. Remove pan from heat. Add mayonnaise and liquid seasoning to the cheese mixture, whisking until fully combined. Set aside.
Cook bacon: Add bacon in a pan over medium heat. Cook bacon until browned and cooked through but not crispy, 5–8 minutes.
Serve: Divide cooked rice equally between four bowls. Top each bowl with a fried egg, then pile cooked bacon around the egg. Spoon cheese sauce over the bacon. Serve while hot, with extra cheese sauce on the side.