Grilled Breakfast Sandwich

Votes: 6

Time: 20 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Serving size: 1 of 6 servings
Calories 205, total fat 15 G., saturated fats 7 G., proteins 8 G., carbohydrates 10 G., fiber 1 G., cholesterol 89 mg, sodium 313 mg, sugar 1 G.

These breakfast sandwiches taste like they came straight off the grill at a diner, but with the added bonus of a smoky grilled flavor. And since everything is cooked on a single pizza stone, you won't have a mountain of dirty dishes. Another perk of stone-frying: bacon crisps up twice as fast as on the stovetop. Before you start frying, be sure to crack the eggs, prep the bacon, and grease the buns to ensure a smooth process.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. butter at room temperature
2 English muffins, cut in half
2 slices American cheese
2 large eggs
4 slices of bacon
Hot sauce, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, bacon

Cooking the dish according to the recipe:

Place a pizza stone at least 14 inches in diameter on the grill grate. On a gas grill with three or more burners, turn all burners to high heat and close the lid. Heat the stone until the internal temperature of the grill reaches 500°F (260°C), about 15 minutes. If you have a charcoal grill, fill the chimney with enough charcoal, then light it (be sure to follow the grill manufacturer's instructions). Close the lid and heat the stone until the internal temperature of the grill reaches 500°F (260°C), about 30 minutes.
Butter the cut sides of all four English muffin halves. Place one slice of cheese on each of the bottom two halves. Crack the eggs into a small bowl and sprinkle with 1/4 teaspoon of salt and a few pinches of black pepper; do not beat the eggs.

Place the bacon in the center of the stone, away from the edges, to avoid too much fat from getting onto the grill. Close the lid and cook until the bacon begins to shrink and brown on the bottom, 3-4 minutes. Open the lid and flip the bacon.
Place the 2 bottom muffin halves on the stone, cheese side up. Place the 2 top muffin halves on the stone, buttered side down. Carefully pour the eggs onto the empty part of the stone (it should be hot enough for the whites to set immediately; if they run too much, hold them with a rubber spatula). Close the lid and cook until the bacon is very crisp, the cheese is melted, the egg whites are set, and the yolk is still runny, 3 to 5 minutes.
If using a gas grill, turn off the heat. Transfer the bottom 2 muffin halves to plates. Break each slice of bacon in half and place 4 slices on top of the cheese on each bottom half. Use a spatula to separate the eggs and place them on top of the bacon. Drizzle with hot sauce, if desired. Top the sandwiches with the top 2 muffin halves.

Note

Be sure to check your grill manufacturer's instructions to determine if it's safe to use a pizza stone. Allow the stone to cool completely before cleaning.

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