Grilled Breakfast Stack Recipes

GRILLED BISTRO BREAKFAST SANDWICHES

Steps:

• Heat 1 teaspoon butter in a small nonstick skillet over medium heat; add eggs and scramble until set. Divide eggs between 2 slices of bread; sprinkle each with salt and pepper. Layer bread with cheese slices, pear slices, Canadian bacon and spinach. Top with remaining bread., If using a panini maker, spread remaining butter on both sides of both sandwiches. Grill according to manufacturer's directions until golden brown and grill marks show, 6-8 minutes., If using an indoor grill, spread half of remaining butter on 1 side of both sandwiches. Place buttered side down on grill; press down with a heavy skillet or other weight. Grill over medium-high heat until golden brown and grill-marked, 3-5 minutes. Remove weight; spread remaining butter on other side of both sandwiches. Return to grill, buttered side down; replace weight. Grill until golden brown, another 3-5 minutes.

TEX-MEX BREAKFAST HAYSTACKS

Steps:

• Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.

GRILLED BREAKFAST STACK

Steps:

• Preheat grill to medium (300 F to 350 F/ 150 C to 180 C). Lightly coat an ovenproof skillet with nonstick cooking spray. Heat skillet on grill. (If you prefer, you can heat the skillet on stovetop over medium heat for 1 to 2 minutes). Add eggs; cook 3-5 minutes or to desired doneness, turning once halfway through cooking.
• Meanwhile, place waffles and ham on grill. Grill waffles 1 1/2 to 2 minutes per side. Grill ham 2 minutes; turn and place one cheddar cheese slice on each ham steak. Grill 1 1/2 minutes or until cheese begins to melt.
• Drizzle 2 tablespoons of the maple syrup on each of 4 plates. Place 1 waffle on the center of each plate; top with 1 ham steak. Place 1 fried egg on ham; sprinkle with 1 teaspoon parsley and season to taste with salt and pepper. Serve with orange wedges and extra maple syrup, if desired. Serve immediately.

GRILLED AUBERGINE STACKS

Steps:

• Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.
• Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.
• To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.