Barbecued Egg Dishes: A Summer Menu Twist

You've grilled hot dogs, burgers, kabobs, even fish but eggs? Yip that's right...eggs are pretty fantastic on the barbecue! 

"Eggs are actually a perfect food for the barbecue, which may surprise some. We've developed some great recipes that may well become go-to summer dishes," says Bonnie Cohen, Manager of Marketing and Nutrition, Egg Farmers of Canada. "As a tasty appetizer or as the main course, eggs add originality to any menu while also satisfying Canadians' desire to eat locally produced food."

"Eggs are one of the most versatile foods available yet people don't think of them as part of the summer grilling experience, and it's time to change that," says Mario Fiorucci, chef and co-owner of The Healthy Butcher. "When barbecuing this summer, surprise your guests with Grilled Eggs in Sweet Peppers, Grilled Egg in Portobello Mushroom or Grilled Fried Eggs."

Grilled Eggs in Sweet Peppers

• 4 medium sweet peppers (any colour), about 3-1/2 to 4 inches (9 to 10 cm) tall, with stems
• 8 eggs
• 1/2 cup (125 mL) shredded medium Cheddar cheese
• 4 tsp (20 mL) chopped fresh parsley or cilantro

• Preheat the grill to medium heat (about 350°F/180°C).
• Cut 1/2 inch (1 cm) off the stem end of each pepper. Remove seeds from top slices and seeds and membranes from bottom portion of each pepper.
• For each pepper, whisk two eggs, 1 tbsp (15 mL) cheese and 1 tsp (5 mL) parsley. Pour mixture into pepper. Sprinkle 1 tbsp (15 mL) cheese over top. Place top back on pepper.
• Carefully place peppers on the grill. Close the lid and cook until peppers are tender and egg mixture is set and slightly puffed, 25 to 30 minutes.

• Choose plump peppers with a square shape. They should sit level.

• Vary the type of cheese: try Swiss, Tex-Mex blend, feta or Parmesan.
• Add diced ham to the egg mixture.

Grilled Fried Eggs

• Aluminum foil
• Vegetable oil or cooking spray
• Eggs
• Pepper

• Preheat the grill to medium heat (about 350°F/180°C).
• For each egg, create a small round tray or boat with aluminum foil. To do this, fold a piece of foil (about 5 x 12 inches/13 x 30 cm) in half. Shape the double thickness of foil into a round tray, about 4 inches (10 cm) in diameter, by curving up edge to form a lip, then folding over as necessary.
• Brush the bottoms of the trays with oil or coat with cooking spray. Place the trays on the grill. Crack an egg into each tray.
• Close the lid and cook for a couple minutes until egg whites start to set. For a soft yolk, open the lid and continue cooking for 2 to 3 minutes until eggs are cooked as desired. For a firm yolk, finish cooking with the lid closed.
• Remove from grill. Sprinkle with pepper.

• To fill the trays easily, crack each egg into a small cup first, then pour into the tray.
• To cook an over-easy egg, make a slightly larger tray so you can easily slip a flipper under the egg to turn it over when the white of the egg sets. Grill the second side for about a minute.
• To make a two-egg serving, create larger oval-shaped foil trays.
• To grill more eggs at one time, use a large piece of foil with the edge curved up. Brush foil with oil or coat with cooking spray, set the foil on top of the grill, then crack eggs on top. If the grill is slightly sloped, when each egg is placed on the foil, hold it in place briefly with a flipper until it sets.
• Serve eggs with toast or with a slice of cheese in a grilled burger bun.

Grilled Eggs in Portobello Mushrooms

• 4 large (about 4 inches/10 cm in diameter) Portobello mushrooms
• Olive oil
• 4 eggs
• Pepper
• 4 tbsp (60 mL) grated Parmesan cheese

• Preheat the grill to medium heat (about 350°F/180°C).
• Wipe mushroom caps with dry paper towel. Remove stems. With a spoon, scrape out black gills, taking care not to break edges of mushrooms.
• Brush mushroom caps with oil. Place mushrooms on the grill, cap side down. Crack an egg into each mushroom. Close the lid. Grill until eggs are cooked as desired and mushroom is tender, 12 to 15 minutes.
• Remove from the grill; sprinkle pepper and 1 tbsp (15 mL) cheese over top of each egg.

• Choose Portobello mushrooms with good “shoulders” to keep the eggs contained as they cook.
• To fill the mushrooms easily, crack each egg into a small cup first, then pour into the mushroom.
• If your barbecue slopes slightly, use a small piece of crumpled foil to prop up mushroom so egg doesn’t slide off.

• Top eggs with shredded cheese of your choice.
• Sprinkle fresh herbs (e.g. chopped thyme, chives or parsley) over tops of eggs once cooked.
• Line inside of mushrooms with thin slice of ham before adding eggs.
• Serve with fruit or a salad, or tucked into grilled burger buns.


Recipes and pictures courtesy of the Egg Farmers of Canada. 

Views: 632

Comment by Anne K on July 10, 2013 at 6:44pm
Never thought to do eggs on the grill! I'm definitely going to try this!


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