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.
- Portion size 8 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Scrambled Eggs:
Method
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.
Nutritional facts Per serving: about
- Sodium 2149 mg
- Protein 43 g
- Calories 562.0
- Total fat 27 g
- Cholesterol 275 mg
- Saturated fat 12 g
- Total carbohydrate 35 g
%RDI
- Iron 26.0
- Folate 39.0
- Calcium 27.0
- Vitamin A 16.0
