Every time I make burgers, I always have leftover buns and bacon. Without fail. I’m only feeding two people here, and buns come in packs of eight and bacon comes in packs of ginormous.

So, the morning after we have burgers, we have egg burgers for breakfast. And egg burgers rock! Ours are pretty plain and simple, but you could easily add all kinds of other toppings: onions, peppers, sausage- whatever floats your boat.

First, lay down your buns and butter the top bun.

Then the eggs. I’m using beautiful, fresh eggs from my mom’s chickens. And they make me oh so very happy. Seriously, how pretty are they?

Appreciate their beauty, then scramble ’em up. Or cook ’em over easy. Whatever ya like.

Then add a piece of cheese. I’m using good ol’ Tillamook cheddar, because nothing beats Tillamook cheese. Also, isn’t Tillamook a fun word? I’m saying it as I type it. Till-a-moooook. Enough of that.

Add some bacon. Bacon is a fabulous thing.

Top with another piece of cheese. Because why not?

Now throw the delicious creations in to a toaster oven. Or a regular oven, whatever you got. Pull ’em out when they’re melty and gooey and the top bun is lightly toasted.

Pour yourself a glass of orange juice and take in the ooey, gooey, cheesy, meltiness of it all.

The Egg Burger

Serves 2

2 hamburger buns
1 tbsp butter
4 eggs
2 tsp milk
4 slices cheddar cheese
4 strips of bacon, cut in half

1. Butter the top bun of both hamburger buns.
2. Cook bacon in a small skillet. Remove to a paper towel lined plate. Do not wash the skillet.
3. Crack eggs into a bowl and add the milk. Whisk until eggs and milk come together. Cook eggs in the same skillet used to cook the bacon. When eggs are cooked, top bottoms of hamburger buns with eggs.
4. Add one piece of cheese on top of the eggs to each sandwich. Add four (half) pieces of bacon to each sandwich. Top with another piece of cheese and broil for about 30 seconds, or until cheese is melted and top bun is toasted.