Ingredients
10 oz good quality ground beef (or chicken, turkey, or your favourite breakfast sausage)
2 slices smoked bacon
2 large portabella mushrooms
Olive oil
2 eggs
2 slices aged cheddar cheese
2 handfuls arugula
Splash of balsamic vinegar
Salt and pepper to taste

Method
In a clean mixing bowl, add the ground beef and season with salt and pepper.  Form into 2 burger patties, creating a divot on the top of each one.  Wrap each of the burgers with a slice of breakfast bacon and place onto a preheated barbeque at medium-high heat. 

Next, trim the portabella mushroom, season with salt and pepper, drizzle with olive oil, and add to the barbeque.  Turn the burger 2 or 3 times.  When the burger is cooked halfway, crack and egg and place it into the divot that was made earlier.  Season the egg with salt and pepper, close the barbeque lid, and allow the burger to finish cooking until the egg has cooked to a soft yolk.  Add a slice of cheese to each portabella mushroom. Place the mushrooms onto two serving plates, and place a burger on top of each.  Toss the arugula in a little olive oil, salt and pepper, and a splash of balsamic vinegar, garnish around the burger and serve.

Note: it is best to make the burger a little thinner and wider than you otherwise might, so as to allow enough room for the egg to sit on top comfortably.  You can make a burger patty out of the breakfast sausages by removing them from their casings and forming them into a patty shape.  My son’s favourite garnish is barbeque potato chips alongside a dollop of barbeque ketchup for a perfect Sunday brunch. 

Serves 2