Best Grilled Eggs Recipes

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BREAKFAST GRILLED CHEESE WITH SOFT SCRAMBLED EGGS



Breakfast Grilled Cheese with Soft Scrambled Eggs image

Soft scrambled eggs in about a minute? We didn't believe it either until we tried Wylie Dufresne's recipe. Mixing in cream cheese adds back the richness lost by cooking the eggs quickly.

Provided by Wylie Dufresne

Categories     Bon Appétit     Sandwich     Cheese     Egg     Breakfast     Brunch     Lunch     Quick & Easy

Yield Makes 2

Number Of Ingredients 10

Scrambled Eggs:
4 large eggs
1 small pinch of cayenne pepper
Kosher salt
2 Tbsp. unsalted butter
3 Tbsp. cream cheese
Assembly:
4 slices American cheese
4 thick slices Martin's Potato Bread or other white bread
Unsalted butter (for pan)

Steps:

  • Scrambled Eggs:
  • Whisk eggs and cayenne in a small bowl; season generously with salt.
  • Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.
  • Assembly:
  • Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.
  • Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.
  • Do Ahead
  • Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.

GRILLED POLENTA WITH SPICY TOMATO SAUCE AND FRIED EGGS



Grilled Polenta With Spicy Tomato Sauce and Fried Eggs image

Provided by David Tanis

Categories     dinner, weekday, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Basic firm polenta (see recipe), cut into 8 squares
Olive oil
1 onion, finely diced (about 1 cup)
3 garlic cloves, minced
Salt and pepper
3 cups canned diced tomatoes, with juice
1 bay leaf
1 tablespoon roughly chopped capers
1/4 cup roughly chopped pitted black olives
4 anchovy fillets, rinsed and chopped
1/2 teaspoon red pepper flakes
Large eggs, for frying

Steps:

  • Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes. Flip and brown the other side. Keep warm.
  • For the sauce, heat 2 tablespoons olive oil in a heavy saucepan. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, season with salt and pepper, and cook for 1 minute more. Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly. Add capers, olives and anchovies and cook for 2 minutes more. Season with red pepper flakes and a little more salt if necessary.
  • On each plate, put 1 square of warm polenta and spoon sauce around it. For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce. Serve immediately.

FLAT TOP GRILLED BURGERS WITH FRIED EGGS



Flat Top Grilled Burgers with Fried Eggs image

The flat top grill is the best way to cook a burger. These are simple to make and delicious! The fried egg adds an extra bit of richness and the flour makes an excellent crust. Add whatever other toppings you choose.

Provided by friday980

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 3

Number Of Ingredients 11

6 slices bacon
1 pound ground chuck (80% lean, 20% fat)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 tablespoons vegetable oil, divided
3 large eggs
3 roll (blank)s hamburger buns, split
3 slices American cheese

Steps:

  • Cook bacon on the flat top grill over medium heat until browned and crispy, about 10 minutes.
  • Meanwhile, mix ground chuck, onion powder, garlic powder, salt, and pepper together with your hands. Divide into 3 portions and roll into balls.
  • Remove bacon from the flat top and increase heat to medium-high.
  • Pour flour onto a plate and roll burgers around in the flour until well coated. Pour 1 tablespoon oil onto the hot grill.
  • Place 1 of the burgers onto the oiled flat top and press down firmly until it forms a patty, about 1/2-inch thick; repeat for other 2 burgers. Cook until browned, 4 to 5 minutes. Use a firm, metal spatula to flip patties in order to scrape up all of the crust. Continue to cook until browned and no longer pink, 4 to 5 minutes more. An instant-read thermometer inserted into the center of the burgers should read at least 160 degrees F (70 degrees C).
  • Reduce heat to medium and add remaining oil. Crack eggs onto the grill. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  • Assemble burgers in the buns with American cheese, bacon, and egg.

Nutrition Facts : Calories 875.2 calories, Carbohydrate 40.1 g, Cholesterol 327.7 mg, Fat 55.2 g, Fiber 1.9 g, Protein 52 g, SaturatedFat 18.8 g, Sodium 2024.4 mg, Sugar 1.1 g

GRILLED EGGS



Grilled Eggs image

This is easily changed to fit your personal preferneces. Eggs on the grill in a muffin pan- easy for a low-carb side dish, breakfast, camping etc.. I've made these with parmesean and cooked asparagus, cheese and salsa as I describe here, with just a little salt and pepper- the possibilities are endless.

Provided by alijen

Categories     Very Low Carbs

Time 5m

Yield 12 serving(s)

Number Of Ingredients 6

12 eggs
1 cup sharp cheddar cheese
1 cup sliced red pepper
1 cup salsa
1/2 cup sour cream
salt and pepper, to taste

Steps:

  • Preheat the grill to medium-high heat.
  • Spray one muffin pan with cooking spray in each cup.
  • Crack one egg in each cup, sprinkle with salt and pepper.
  • Divide the peppers and cheese evenly among each cup.
  • Place on the grill, cover, and cook fir about 2 minutes, or until desired doneness.
  • Top with salsa and sour cream when ready to serve.

Nutrition Facts : Calories 141, Fat 10.2, SaturatedFat 4.8, Cholesterol 225.6, Sodium 263.3, Carbohydrate 3, Fiber 0.6, Sugar 1.6, Protein 9.4

GRILLED STEAK AND EGGS WITH HOMEMADE LAGER BBQ SAUCE



Grilled Steak and Eggs with Homemade Lager BBQ Sauce image

This is by far my most favorite Breakfast! Who says you can't have Steak and beer for breakfast?! The sweet and tangiess of the sauce brings out the flavor in the steak and eggs. Serve this for breakfast the next time you have company and they might never leave! Great served with a side of hashbrowns or seasoned home fries.

Provided by Leah Stacey

Categories     Steaks and Chops

Number Of Ingredients 21

FOR THE SUACE
1/2 tsp unsalted butter
1/2 medium onion, finely diced
1 clove garlic, minced
1 c ketchup
1/2 c 1/2 cup dark corn syrup
1/2 c apple cider or apple juice
2 Tbsp sugar
1/2 c lager-style beer
1 1/2 tsp yellow mustard
2 tsp lemon juice
1 1/2 tsp worcestershire sauce
1 1/2 tsp cayenne pepper
1 1/2 tsp teaspoons paprika
1/2 tsp salt
1/8 tsp pepper
FOR THE STEAK AND EGGS
4 new york strip steaks
salt and pepper to taste
1 Tbsp vegtable oil
8 grilled eggs

Steps:

  • 1. To make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
  • 2. Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes.
  • 3. Grilled Eggs: Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (I like to use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes. Plate the egg on top of steak and drizzle the bbq sauce on top of steak and eggs.
  • 4. *Tip: Any extra BBQ sauce that is left can be sealed in an air tight container in the fridge and can be used at a later date.

SMOKY GRILLED DEVILED EGGS



Smoky Grilled Deviled Eggs image

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Provided by Food Network Kitchen

Time 20m

Yield 24 deviled eggs

Number Of Ingredients 6

12 hard-boiled eggs, peeled
1/2 cup mayonnaise, plus more for brushing
1 tablespoon Dijon mustard
2 teaspoons chipotle adobo sauce from chipotle peppers in adobo
1 teaspoon smoked paprika, plus more for dusting
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill for medium-high heat.
  • Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
  • Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
  • When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.

GRILLED STEAK AND EGGS



Grilled Steak and Eggs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 cup fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons capers
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
Dash hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
Four 6-ounce 1-inch thick flatiron steaks
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 eggs
Pinch smoked paprika
4 slices French baguette, sliced on a bias

Steps:

  • For the green sauce: Add the parsley, oil, capers, vinegar, Worcestershire sauce, paprika and hot sauce to a food processor and pulse until smooth. Taste for seasoning and add salt, pepper and more hot sauce as needed.
  • For the steak and eggs: Preheat a grill to medium-high. Sprinkle the steaks with salt and pepper and rub with 1 tablespoon oil. Grill 5 minutes per side for medium-rare and 7 minutes for medium. Let rest 10 minutes before serving. Slice the steak, if desired.
  • While the steaks are resting, place a cast-iron skillet on the grill or side burner and add the remaining oil to the skillet. Crack in the eggs and sprinkle with the paprika, salt and pepper. Cook until the edges are crisp and golden but the yolks are still runny, 2 to 3 minutes. Grill the bread on both sides until crisp and golden, and serve with the steak, green sauce and fried eggs.

GRILLED EGGS WITH VIETNAMESE SEASONINGS



Grilled Eggs With Vietnamese Seasonings image

This is a really different recipe, and surprisingly kid-friendly. From the Barbecue Bible. For a milder sauce, seed the chile.

Provided by Chocolatl

Categories     Vietnamese

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

4 large eggs, at room temperature
3 tablespoons asian fish sauce
2 tablespoons fresh lime juice
1 tablespoon sugar
1 garlic clove, minced
1 Thai chile, thinly sliced
1 head boston lettuce, separated into leaves
16 sprigs of fresh mint

Steps:

  • Preheat grill to medium.
  • Pierce a tiny hole in the end of each egg.
  • Place eggs on grill and cook until shell is browned and eggs are cooked through, 10-12 minutes, turning frequently with tongs.
  • Combine fish sauce, lime juice, sugar, garlic and chile in a small bowl and stir until sugar is dissolved.
  • Shell eggs and cut into quarters.
  • To eat, place one egg quarter on a lettuce leaf with a sprig of mint and roll up. Dip in sauce.

GRILLED STEAK AND EGGS ARGENTINEAN STYLE



Grilled Steak and Eggs Argentinean Style image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

2 cups packed fresh parsley leaves
1 tablespoon fresh oregano leaves
1 cup cilantro leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 (8-ounce) filet mignon
1/2 pound chorizo sausage
1/2 pound hot Italian sausage links
Oil, for brushing
Salt and freshly ground black pepper
Butter
8 large eggs
Salt and freshly ground black pepper
Garlic Toast, for serving, recipe follows
8 (1/4-inch thick) slices country bread
2 garlic cloves, cut in 1/2
Extra-virgin olive oil

Steps:

  • For the chimichurri:
  • Combine the parsley, oregano, cilantro and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil and salt and pepper, to taste, and process until smooth. Scrape into a bowl and let sit at room temperature for 30 minutes before serving.
  • The sauce can be made 8 hours in advance tightly covered and refrigerated. Bring to room temperature before serving.
  • For the steak and sausages:
  • Heat the grill to high. Brush the steak and sausages with oil and season with salt and pepper, to taste. Grill the steak until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 4 minutes per side. Grill the sausages until golden brown on both sides and just cooked though, about 15 minutes. Remove the steak and sausages from the grill to a cutting board and let rest for 10 minutes. Slice and reserve.
  • For the eggs:
  • Heat a large cast iron pan on top of the grill. Once the pan is hot add the butter and eggs and either fry or scramble. Remove the eggs to a serving platter and top with the chimichurri and sliced sausages. Arrange the steak around the eggs and serve with Garlic Toast.
  • For the garlic toast:
  • Heat the grill to high. Toast bread on both sides until lightly golden brown, about 20 seconds per side. Remove from grill, rub with the cut side of garlic and drizzle with olive oil.

TEX-MEX EGGS BENEDICT WITH GRILLED POTATO SLABS AND AVOCADO-LIME HOLLANDAISE



Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise image

This Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise recipe is courtesy of Edible Perspective, a part of the U.S. Potato Board's Potato Lovers Club Program.

Provided by Potato Goodness

Categories     Trusted Brands: Recipes and Tips     U.S. Potato Board

Time 1h30m

Yield 2

Number Of Ingredients 17

1 ripe avocado, pitted, peeled
¼ cup fresh lime juice, or more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons water
Salt to taste
2 large russet potatoes
2 teaspoons extra-virgin olive oil
Salt and black pepper to taste
4 large eggs
½ cup thinly sliced red onion
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon chili powder
½ large bell pepper, thinly sliced
½ cup corn kernels, fresh or frozen (thawed)
½ cup drained canned black beans
2 teaspoons adobo sauce from chipotle peppers

Steps:

  • Place hollandaise ingredients (avocado, lime juice, 3 tablespoons olive oil, water) in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.
  • Preheat your grill to 375 degrees F. Slice the potatoes lengthwise into 1/3-inch-thick slabs. Drizzle with 2 teaspoons olive oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender, about 15 minutes. If your potatoes finish before you're done cooking the vegetables, turn the heat off on the grill with the lid shut and leave them there to stay warm until you're ready.
  • My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until the water simmers. Uncover and reduce heat so the water is just barely simmering a few small bubbles. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and drain on the paper towels; repeat for each egg, using the same water.
  • Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let it cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. Return the pot of water to just below a simmer. Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in a while, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.
  • Place all eggs gently back in the warm water and let them reheat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture over top. Remove eggs with a slotted spoon or place on the paper towel to drain the water and then place them on top of the veggie mixture (2 for each serving). Top with the avocado hollandaise, salt, pepper, and hot sauce if desired. Serve immediately.

Nutrition Facts : Calories 936.4 calories, Carbohydrate 99.8 g, Cholesterol 372 mg, Fat 51 g, Fiber 21.8 g, Protein 28 g, SaturatedFat 9 g, Sodium 595.2 mg, Sugar 8.4 g

TEX-MEX EGGS BENEDICT WITH GRILLED POTATO SLABS AND AVOCADO-LIME HOLLANDAISE



Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise image

How to make Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise

Provided by @MakeItYours

Number Of Ingredients 18

1 ripe avocado, pitted and peeled
1/4-1/3 cup fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons water
salt
For the eggs benedict:
2 large russet potatoes
Extra-virgin olive oil
salt + pepper
4-6 large eggs
1/2 cup thinly sliced red onion
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 large bell pepper, thinly sliced
1/2 cup corn, fresh or frozen
1/2 cup canned drained black beans
2 teaspoons chipotle adobo sauce, or a few glugs of your favorite hot sauce

Steps:

  • Place hollandaise ingredients in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.
  • Preheat your grill to 375°F. Slice the potatoes lengthwise into 1/3-inch-thick slabs. Drizzle with oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender, about 15 min. If your potatoes finish before you're done cooking the vegetables, turn the heat off on the grill with the lid shut and leave them there to stay warm until you're ready.
  • My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until the water simmers. Uncover and reduce heat so the water is just barely simmering [a few small bubbles]. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and drain on the paper towels; repeat for each egg, using the same water.
  • Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let it cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. Return the pot of water to just below a simmer. Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in a while, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.
  • Place all eggs gently back in the warm water and let them reheat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture over top. Remove eggs with a slotted spoon[or place on the paper towel to drain the water and then place them on top of the veggie mixture (2 for each serving). Top with the avocado hollandaise, salt, pepper, and hot sauce [if desired]. Serve immediately.
  • Notes: Poached eggs: It's totally normal to see a lot of the egg white left swirling in the pan after each egg. Grilled sweet potatoes would also do well for this. Place leftover hollandaise in an airtight container in the fridge for 2-3 days.
  • *I placed the sauce in a small plastic bag and cut a tiny hole in one of the corners and then squeezed it over the eggs/veggies.

GRILLED EGGS W/VIETNAMESE SEASONSINGS



GRILLED EGGS W/VIETNAMESE SEASONSINGS image

Categories     Egg     Appetizer     Grill/Barbecue

Yield Make 4 serving

Number Of Ingredients 9

4 Large Eggs
3 Tbs Asian Fish Sauce
2 Tbs Fresh Lime Juice
1 Tbs Sugar
1 Clove Garlic, Minced
1 Serrano Chile, Thinly sliced.
(milder sauce, seed chile)
1 head of lettuce
1 sm bunch of fresh mint.

Steps:

  • 1. Place eggs on grill and cook until the shell is browned and eggs are completey cooked, 10-12 minutes. Turn eggs often to cook evenly. 2. Combine fish sauce, lime juice, sugar garlic, and chile in a small bowl. Stir until sugar dissloves. Divide sauce into 4 bowls. 3. Arrange lettuce and mint on a platter. 4.Serve the eggs in the shell. 5. To eat, shell the egg and cut in quarters, lengthwise. Each egg quarter, should then be wrapped in a lettuce leaf with a sprig of mint, dipped in sauce, and then eaten.

ALIYA'S GRILLED CHEESE EGGS BENEDICT



Aliya's Grilled Cheese Eggs Benedict image

I made this up one morning when I had a bunch of leftover honey ham I was trying to use. My family just loves this, so whenever I have some good ham & the time, I make this. This is very satisfying, although not very "light" lol. It is much easier than it sounds, but since I even included the explanation for how I cook the eggs, it appears a little longer. Usually 1 per person is enough, but some people may want 2 depending on how hearty their appetite is, these directions & amounts are for 4 pieces, so adapt ingredients for more if needed, however the recipe for the Hollandaise sauce makes about 1 cup of sauce which should be enough sauce for a few more servings, depending on how much you like to use. This is the easiest & best Hollandaise sauce, so don't be intimidated by it.

Provided by Yrhaven aka Condime

Categories     Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

4 pieces of good white bread
4 pieces honey-roasted ham
4 pieces cheddar cheese (or your choice)
16 tablespoons butter (approx)
7 eggs
4 -5 teaspoons lemon juice
7 tablespoons water (approx)
1/2 teaspoon salt
1 pinch of fresh ground nutmeg

Steps:

  • Gather all of your ingredients.
  • Butter both sides of pieces of bread.
  • In a large frying pan, (over medium heat), grill 1 side of bread until golden, set aside.
  • Fry ham in pan, (over medium heat), until warm, & any honey coating caramelizes a little, set aside.
  • Now, to make the Hollandaise sauce:.
  • Place 3 eggs, 4-5 t lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
  • In a nonstick pan, melt (over low heat), 6-7 T of the butter
  • Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg. I sometimes add a little more lemon juice because I like mine very lemony. Set aside as you finish the rest.
  • To make the eggs: In a small pan melt 3 T of butter (or so) & approximately 4 T. of water until slightly bubbling, add 4 remaining eggs, cover with a tight fitting lid, & cook (over medium heat), until they are to your liking, (I cook mine until they are over-easy, & yolks are still runny). If you find that all the water has not evaporated when your eggs are just about right, take the lid off for the last moment or two of cooking.
  • In the MEANTIME, while you cook the eggs:.
  • Return bread to the large pan, (over medium heat), place bread, cooked side UP, (to grill the 2nd side), placing the cheese, & ham on cooked side, cover.
  • As soon as eggs are done, carefully, place 1 egg on each piece of bread, place servings on plate(s), cover each serving with as much Hollandaise sauce as is preferred.
  • You will want to serve this with a sharp knife & a fork, or it will become a mess.
  • Serve immediately & enjoy!
  • This is nice with fresh fruit, hash browns or anything else you enjoy, or nothing at all!

Nutrition Facts : Calories 1207.7, Fat 111.2, SaturatedFat 64.2, Cholesterol 984.5, Sodium 1822.3, Carbohydrate 27.6, Fiber 1.2, Sugar 3.8, Protein 26.8

GRILLED EGGPLANT WITH FRESH HOT SAUCE AND CRISPY EGGS RECIPE



Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs Recipe image

When you put an egg on eggplant, you get a veg main course.

Provided by Chris Morocco

Time 30m

Number Of Ingredients 12

2 Fresno chiles, with seeds, chopped
1 garlic clove, finely chopped
Kosher salt
2 tablespoons red wine vinegar
1 tablespoon honey
4 Japanese eggplants (about 1 1/4 pounds total), halved lengthwise
4 tablespoons olive oil, divided
Freshly ground black pepper
3 scallions, thinly sliced
2 cups cilantro leaves with tender stems, divided
1/4 cup chopped fresh dill, divided
2 large eggs

Steps:

  • Prepare grill for medium heat (or heat a grill pan over medium). Toss chiles, garlic, and a large pinch of salt in a small bowl. Let sit until just softened, 8-10 minutes. Stir vinegar and honey into hot sauce.
  • Meanwhile, drizzle eggplants with 2 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 6-8 minutes. Cut on a diagonal into thick slices; toss in a large bowl with scallions and half of hot sauce, cilantro, and dill. Transfer to a platter.
  • Heat remaining 2 tablespoons oil in a medium skillet over medium-high. Add eggs; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Flip and cook just until yolks begin to set, about 30 seconds. Cut eggs into strips; arrange over eggplants. Drizzle with remaining hot sauce; top with remaining cilantro and dill.

GRILLED TOMATOES AND SCRAMBLED EGGS, CHINESE-STYLE



Grilled Tomatoes And Scrambled Eggs, Chinese-Style image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, appetizer, side dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

3 or 4 ripe tomatoes
2 tablespoons dark sesame oil
Salt and pepper
3 tablespoons neutral oil like corn or canola
1 teaspoon minced garlic
1 tablespoon minced ginger
6 eggs
2 teaspoons soy sauce, or to taste
1/4 cup minced scallions, optional

Steps:

  • Start a gas or a charcoal grill; fire should be moderately hot and the rack about 4 inches from heat source. Core tomatoes and cut each into 3 or 4 thick slices. Brush them with one tablespoon sesame oil and sprinkle with salt and pepper.
  • Grill tomatoes, turning once, until they are soft but not mushy. As they cook, use tongs to remove and discard their skins. You should be able to lift them from grill with a spatula without their falling apart.
  • While tomatoes cool, put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add garlic and ginger and cook just until they sizzle. In a bowl, beat together tomatoes and eggs.
  • Add tomato-egg mixture to skillet and cook, stirring almost constantly, until mixture forms soft curds, 5 to 10 minutes. Stir in remaining sesame oil and soy sauce. Garnish, if you like, with scallions, and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 445 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED EGGPLANTWITH FRESH HOT SAUCE AND CRISPY EGGS



GRILLED EGGPLANTWITH FRESH HOT SAUCE AND CRISPY EGGS image

Categories     Egg     Vegetable     Vegetarian     Quick & Easy

Yield 4

Number Of Ingredients 12

2 Fresno chiles, with seeds, chopped
1 garlic clove, finely chopped
Kosher salt
2 tablespoons red wine vinegar
1 tablespoon honey
4 Japanese eggplants (about 1¼ pounds total), halved lengthwise
4 tablespoons olive oil, divided
Freshly ground black pepper
3 scallions, thinly sliced
2 cups cilantro leaves with tender stems, divided
¼ cup chopped fresh dill, divided
2 large eggs

Steps:

  • Prepare grill for medium heat (or heat a grill pan over medium). Toss chiles, garlic, and a large pinch of salt in a small bowl. Let sit until just softened, 8–10 minutes. Stir vinegar and honey into hot sauce. Meanwhile, drizzle eggplants with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 6–8 minutes. Cut on a diagonal into thick slices; toss in a large bowl with scallions and half of hot sauce, cilantro, and dill. Transfer to a platter. Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Add eggs; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Flip and cook just until yolks begin to set, about 30 seconds. Cut eggs into strips; arrange over eggplants. Drizzle with remaining hot sauce; top with remaining cilantro and dill

GRILLED EGGS WITH VIETNAMESE SEASONINGS



Grilled Eggs With Vietnamese Seasonings image

Number Of Ingredients 8

4 eggs, large, at room temperature
3 tablespoons Asian fish sauce
2 tablespoons lime juice, fresh
1 tablespoon sugar
1 clove garlic, minced
1 Thai, bird, or serrano chile, thinly sliced (for milder sauce, seed the chile)
1 head lettuce, Boston, separated into leaves, rinsed and spun dry
1 bunch fresh mint, small bunch, trimmed of large stems

Steps:

  • 1. Preheat the grill to medium.2. When ready to cook, pierce a tiny hole in the end of each egg with an egg pricker or needle. Place the eggs on the grill and cook until the shell is browned and eggs are completely cooked, 10 to 12 minutes, turning often with tongs to ensure even cooking.3. Combine the fish sauce, lime juice, sugar, garlic, and chile in a small bowl and stir until the sugar is dissolved. Divide the sauce among 4 tiny bowls. Arrange the lettuce leaves and mint on a platter.4. Serve the eggs in the shell. To eat, shell the egg and cut it in quarters lengthwise. Each quarter egg should then be wrapped in a lettuce leaf with a sprig of mint, dipped in the sauce, and eaten.Serves 4 as an appetizer

Nutrition Facts : Nutritional Facts Serves

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