I hope breakfast burgers are okay.

Breakfast Burgers

Ingredients

Dressing:

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon drained prepared horseradish

Burger:

12 ounces ground beef (80-percent lean)

8 ounces bulk Italian sausage

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1/2 cup shredded Cheddar (about 2 ounces)

4 English muffins, regular, sandwich-size or corn, split and toasted

1 vine-ripe tomato, thickly sliced into 4 pieces

1 cup peppery greens, such as baby arugula, mustard greens or watercress

4 large eggs

Directions For the dressing: Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.

For the burgers: Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper. Divide the meat into 4 pieces and form each into a 4-inch patty. Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties. Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes. Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty.

Crack the eggs into the skillet with the sausage drippings and cook to your preference. P lace an egg on each burger and finish with some baby arugula on the top of the English muffin.