Peameal Bacon Brunch Bunwiches
If you have a side burner on the barbecue, you can cook your eggs at the same time as grilling the bacon and toasting the buns. Honey mustard or a Dijon mayonnaise combo is a delicious addition to the toasted bun.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 562 |
| pro | 43 g |
| total fat | 27 g |
| sat. fat | 12 g |
| carb | 35 g |
| fibre | 2 g |
| chol | 275 mg |
| sodium | 2149 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 26% |
| vit A | 16% |
| folate | 39% |
-
1 piece peameal bacon (about 2 lb/1 kg)
8 kaiser rolls, halved
8 slices old cheddar cheese
Scrambled Eggs:
8 eggs
2 green onions, chopped
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) butter
Preparation:
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Place bacon on greased grill over unlit burner; close lid and grill, adjusting heat if necessary to maintain temperature, until meat thermometer inserted in centre registers 130°F (55°C), about 70 minutes.
Transfer bacon to cutting board and tent with foil; let stand for 10 minutes. Slice thinly.
Scrambled Eggs: Meanwhile, in large bowl, whisk together eggs, green onions, salt and pepper. In large nonstick skillet, melt butter over medium heat. Add egg mixture; cook until beginning to set. Draw spatula across bottom of pan to form large soft curds; cook, scraping bottom with spatula, until mounding and moist but no liquid remains, about 4 minutes.
Toast rolls, cut side down, on grill over medium heat, about 2 minutes. Transfer to rimmed baking sheet.
Divide bacon and eggs among bottom halves of rolls; top with cheese and roll tops. Place baking sheet on grill; close lid and heat until cheese melts, about 10 minutes.
Transfer bacon to cutting board and tent with foil; let stand for 10 minutes. Slice thinly.
Scrambled Eggs: Meanwhile, in large bowl, whisk together eggs, green onions, salt and pepper. In large nonstick skillet, melt butter over medium heat. Add egg mixture; cook until beginning to set. Draw spatula across bottom of pan to form large soft curds; cook, scraping bottom with spatula, until mounding and moist but no liquid remains, about 4 minutes.
Toast rolls, cut side down, on grill over medium heat, about 2 minutes. Transfer to rimmed baking sheet.
Divide bacon and eggs among bottom halves of rolls; top with cheese and roll tops. Place baking sheet on grill; close lid and heat until cheese melts, about 10 minutes.
Source
Get Grilling: Summer 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »