Recipe: BBQ Breakfast

Enjoy breakfast al fresco with this BBQ breakfast recipe from our Restaurant Development Manager, Adriano Trebbi.

BBQ Breakfast: Shirred eggs with smoked salmon on brioche bread 

Serves 2

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Ingredients

  • 2 tsp butter
  • 4 eggs
  • 6oz cut smoked salmon
  • 2 tbsp double cream
  • 2 tbsp breadcrumbs
  • 2 thick slices brioche bread
  • Cracked black pepper
  • Flat leaf parsley

Method
1. Set up your grill for direct grilling and preheat to medium-high (200˚C/400˚F for gas grills).
2. Grease a small ovenproof frying pan, baking dish, or ramekin with half the butter.
3. Crack in the eggs and sprinkle the salmon on top. Pour the cream over them, then sprinkle with the cheese and breadcrumbs. Dot the tops of the eggs with the remaining butter or oil.
4. Place the pan or dish with the eggs on the grill away from the heat. Toss some wood chips on the grill to add a smoky flavour – hickory wood chips would be ideal, placed on top of briquettes.
5. Grill until the crumbs are browned and the eggs are just set – around 7 to 10 minutes (the yolks should remain a little runny in the centre).
6. Serve the eggs at once with slices of fire-grilled brioche toast.

 

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