Of course, you’ve grilled lunch and dinner—from burgers to steaks to planked salmon. How about starting off Back to Barbecue Day with something you may never have grilled: breakfast?! These grilled eggs have something for everyone: smoky eggs, crusty breadcrumbs, crispy prosciutto, cheesy parmesan—and that’s before you add the richness of heavy cream. They’re infinitely customizable: you could substitute Japanese panko for the breadcrumbs or cheddar or pepper Jack cheese for the parmesan. To this, add 10 minutes of prep time and you’ve got a dish quick enough for a weekday breakfast or sufficiently spectacular for a showoff brunch.
You’ll also need: a 10-inch cast iron skillet; 1 1/2 cup hardwood chips or a couple of wood chunks
Recipe by Steven Raichlen
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