It is a hero among sandwiches, although it is not the one called a hero. It is not called by any name that everybody agrees on, although it sometimes appears on menus as the breakfast sandwich.

A name isn’t necessary in conversation because nobody bothers to talk about it, even though the sandwich makes the first few hours of the working day in New York City possible. Almost everybody has untucked one from its double wrapping of wax paper and foil, but almost nobody mentions it unless an order for one is being placed. This is done by means of an ingredients list, each permutation a variation on the theme of eggs, cheese and bread product, with or without breakfast meats:

One egg over easy with ham and cheese on rye toast.

Two fried egg whites and cheese on an everything bagel.

Or, in the classic and possibly highest formulation: bacon, scrambled eggs and cheese on a roll.

This last version at least has an abbreviation, the BEC, which is shorthand like BLT, a sandwich much more famous than the BEC. Still, the three letters together apparently have enough recognition that they are about to become the name of a breakfast-sandwich restaurant to open soon in Chelsea. BEC patrons who want the meat on the sandwich to be lamb sausage and the cheese to be feta will ask for a Greeky Roman. Those who would prefer Serrano ham and manchego will order a Spicy Spaniard. Of course, a classic BEC will also be available, served on what the menu calls a “custom brioche.”