Sunny-Side-Up Burgers

While veggies roast, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. (TIP: Adjust heat if bacon begins to brown too quickly.) Turn off heat and transfer to a cutting board. Drain all but a thin layer of bacon fat from pan. Once cool enough to handle, roughly chop half the bacon.

While bacon cooks, in a small bowl, combine ketchup and remaining paprika. In a separate small bowl, combine sour cream, a big pinch of salt, and as much hot sauce as you like; stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Trim and thinly slice scallions, separating whites from greens. In a large bowl, combine beef, scallion whites, salt (we used ¾ tsp kosher salt; 1½ tsp for 4 servings), and pepper. Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. Heat pan with reserved bacon fat over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Meanwhile, halve buns. Place cut sides up on a second baking sheet; top bottom buns with gouda. Toast on middle rack until buns are golden and cheese has melted, 3-5 minutes. While buns toast, heat a drizzle of oil in pan used for patties over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Uncover and season with salt and pepper.