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Bacony Burger and Eggs on Toast with Dijon Cream Sauce

This bacony burger with eggs is an easy, tasty and a perfect weekend breakfast - just add fruit on the side and a hot cup of coffee.

Course: Breakfast
Cuisine: American
Keyword: bacon, brunch, cream sauce, dijon, eggs
Servings: 4 people
Author: HelenFern
  • 4 Tablespoons butter
  • 4 Tablespoons all-purpose flour
  • 3/4 cup heavy cream
  • 2 Tablespoons dijon mustard
  • 1 pound ground beef
  • 1/2 cup bacon raw and chopped
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup goronzola crumbled (or any cheese you like)
  • 4 slices bread cut into 8 squares
  1. Melt the butter with the bacon fat. Add the flour and cook until it begins to turn brown and thicken. 

  2. Add the cream. Heat over medium-high heat and stir until it becomes thick, but not too thick. Stir in the Dijon. Keep warm.

  1. Cook the bacon until its crisp, reserving the fat in the pan. Mix it with the beef and spices. Press the mixture into 8 muffin tin portions (I used a square tin).
  2. Make a depression in the middle of the burgers and put 1/8 of the cheese into the hole.

  3. Bake at 350 degrees for about 10 minutes.
  4. Top each burger with a slice bread and turn up heat to 450 degrees. Bake another five minutes. Or until the meat is cooked and the bread is toasted.

  5. Fry or poach the eggs.

  6. Remove the meat and toast from the oven and place two on each plate. Top with an egg and a heaping spoonful of the sauce. Serve hot!