Personally, I'm a big fan of hearty Sunday morning breakfasts when you're not in a hurry. Especially since when you have time, that's when you can think outside the box and try things that are a change from 2 eggs and bacon. Sometimes it results in little gems.
So it was on a beautiful sunny Sunday morning in January that I thought of the following recipe, imagining myself already in spring. It had been stormy 2 days before. I took the opportunity to combine business with pleasure. Come on, little guy, let's play outside and dad will clear the snow from his BBQ.
If you didn't know yet, EVERYTHING is better on the BBQ. So I looked at what we had to eat and tried to think of a recipe that wouldn't require me to go in and out too often, a recipe that I could make entirely on the BBQ. Judging by the looks on the faces of the little family who were enjoying themselves, I think I nailed it. Here's what it turned out.
Servings: 4
Preparation time: 20min
Cooking time: 40 min
Material:
-Cast iron pan or ceramic or pyrex dish
- BBQ Quebec vegetable rack or aluminum foil
-Chicken ass
-Paper towels
Ingredients:
● 3-4 Yellow potatoes (depending on size)
● 1 chopped red onion
● 8 Eggs
● 1/4 cup of 35% cream
● Grated strong cheddar cheese
● 1lb Bacon
● Panko breadcrumbs
● Chopped basil
● 4 slices of household bread
● Olive oil
● Maple syrup
● California dry marinade from BBQ Québec
● Salt & Pepper
Preparation :
1. Preheat your BBQ to 400 degrees F.
2. Brush the potatoes with olive oil
3. Sprinkle with BBQ Québec California dry marinade
4. Prick the potatoes onto the vegetable rack
5. Place on the BBQ for indirect cooking for about 25 minutes or until tender.
6. While the potatoes are cooking, chop your onion and basil then grate your cheese.
7. When the potatoes are almost ready, cook the bacon in your cast iron skillet using direct heat, adding a little maple syrup. When it is ready, set aside in a bowl with a paper towel bottom to soak up the fat. Drain the excess fat from the skillet without cleaning it to keep it greased.
8. Chop the bacon into flakes.
9. When the potatoes are ready, mash them in your cast iron skillet using a spoon.
10. Break the eggs on top, taking care not to let the yolks run.
11. Salt and pepper the eggs
12. Add the 35% cream all over the eggs.
(for sweet tooths, add maple syrup evenly (to taste) at this stage in the mixture.
13. Add the cheese evenly.
14. Add the bacon flakes evenly
15. Sprinkle the panko breadcrumbs evenly
16. Add a drizzle of olive oil or knobs of butter to the breadcrumbs so that they become crispy and have a nice golden color.
17. Lower the temperature of the BBQ to 350 degrees F and put the cast iron pan in it, still cooking indirectly for about 10 minutes.
18. Let stand for 5 minutes
19. Meanwhile, toast the slices of bread previously brushed with olive oil in direct cooking
20. Place a portion on a slice of toast.
Serve!
NB. For the more adventurous and/or not on a diet, you could also cover with hollandaise sauce. I won't say more.
Enjoy!