The Rise & Shine Recipe

Lay bacon strips in a cold skillet without overlapping. Turn heat to medium and cook, flipping occasionally, until bacon is crisp and browned (about 8–10 minutes). Transfer to a paper towel–lined plate to drain. Reserve bacon fat in pan for cooking patties if desired; otherwise discard.

Divide the ground beef into two equal portions (about 8 oz each) and gently form into patties slightly wider than the buns, about 3/4-inch thick. Do not overwork the meat; press a shallow dimple in the center of each patty with your thumb to prevent doming.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil if the pan is dry, or use 1–2 teaspoons reserved bacon fat. When the pan is hot and shimmering, add the patties. Cook without moving for 3–4 minutes until a deep brown crust forms.

Flip the patties and immediately place a slice of cheddar on each patty. Cook another 3–4 minutes for medium (adjust time for desired doneness). If cheese needs to melt faster, cover the pan for 30–60 seconds.

While patties are finishing, heat a separate nonstick skillet over medium-low heat and add 1 teaspoon butter. Crack eggs into the pan and season lightly with 1/4 tsp salt and a pinch of pepper.

For sunny-side-up: cook gently until whites are set but yolks are still runny, about 3–4 minutes. For over-easy: cook until whites set, gently flip and cook 15–30 seconds more. For fried-basted: spoon hot butter or oil over whites until set. Use the style you prefer for the Rise & Shine sandwich.

Keep eggs warm on a plate while finishing the patties and toasting buns.

Toast buns: spread softened butter on cut sides of the buns. In a clean skillet over medium heat, toast cut sides face-down until golden, about 1–2 minutes.

If using sauce: spread about 1 tablespoon of burger sauce or mayo on the bottom bun of each sandwich.

Stack components: place lettuce leaf on bottom bun, then a tomato slice, then the cheesy beef patty (cheese side up). On top of the patty place two strips of cooked bacon (or fold to fit), then the fried egg. Add thinly sliced red onion and dill pickle slices on top of the egg (or under the patty if you prefer). Finish with the top bun.

Press gently to compact, slice in half if desired, and serve immediately while hot.

Make-ahead: bacon can be cooked ahead and reheated briefly in oven. Patties are best cooked to order. Use a meat thermometer for precise doneness: 160°F (71°C) for well done, 145°F (63°C) for medium-rare (adjust per local guidelines).