LIFESTYLE

Summer recipes: Cooking eggs on the grill

Dave Meli co-owner of The Healthy Butcher
Published Monday, July 29, 2013 9:15AM EDT

Text:

Grilled Eggs in Sweet Peppers

Makes: 4 servings

Prep Time: 7 minutes

Cook Time: 25 minutes

INGREDIENTS

• 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

METHOD

• 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.

TIP

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

VARIATIONS

• Vary the type of cheese: try Swiss, Tex-Mex blend, feta or Parmesan.

• Add diced ham to the egg mixture.

Nutrients per serving:

Calories 255
Fat 15 g
Saturated Fat 6 g
Trans Fat 0 g
Sodium 229 mg
Carbohydrate 12 g
Fibre 3 g
Sugar 7 g
Protein 17 g

Grilled Eggs in Portobello Mushrooms

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

INGREDIENTS

• 4 large (about 4 inches/10 cm in diameter) Portobello mushrooms

• Olive oil

• 4 eggs

• Pepper

• 4 tbsp (60 mL) grated Parmesan cheese

METHOD

• 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.

TIPS

• 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.

VARIATIONS

• 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.

Nutrients per serving