2 teaspoons canola oil, plus more for the grill
1¼ pounds ground beef
4 slices bacon, chopped
kosher salt and black pepper
4 English muffins, split
4 large eggs
1 large tomato, sliced
Asian slaw or salad
Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill.
Gently mix together the beef, bacon, and ½ teaspoon each salt and pepper with your hands in a medium bowl until just combined. Form the beef mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).
Grill the burgers until an instant-read thermometer inserted in the center registers 60°C, 4 minutes per side for medium-rare.* Grill the English muffins, split-side down, until toasted, 10 to 20 seconds.
Heat the oil in a large nonstick pan on the stovetop over medium heat. Crack the eggs into the pan and cook, covered, for 2 to 3 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.
Stack the tomato, burgers, and eggs between the muffins, and add salad in.