WEBER GRILL EGG RECIPES

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BAKED EGGS WITH RICOTTA | VEGGIES RECIPES | WEBER BBQ



Baked Eggs with Ricotta | Veggies Recipes | Weber BBQ image

This hearty breakfast or lunch recipe is packed with flavour. Use the crusty grilled bread to dip into the rich, grilled tomato sauce and soft eggs poached in the tomato sauce.

Provided by Laura Romeo - Weber Grill Expert

Categories     Veggies

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2 servings

Number Of Ingredients 11

250 grams cherry tomatoes
2 tablespoons olive oil, plus extra
Sea salt
Freshly ground black pepper
400 grams tin crushed tomatoes
1 garlic clove, finely chopped
4 eggs
4 tablespoons ricotta
2 tablespoons grated Parmesan
Slices of bread (e.g. sourdough)
2 tablespoons fresh basil or oregano leaves, chopped, plus extra to garnish

Steps:

  • Prepare the barbecue for direct cooking over medium heat (180°C to 230°C).
  • In a small Q ware pan, add 2 tablespoons of olive oil and the garlic. Lightly coat the cherry tomatoes with olive oil, salt and pepper.
  • Once the barbecue has preheated, add the frying pan and the cherry tomatoes to the barbecue and cook over direct medium heat for 5 minutes or until the garlic has turned golden. Once golden, add the tin of crushed tomatoes to the pan. Flip the cherry tomatoes, and cook the cherry tomatoes and sauce for a further 5 minutes.
  • Add the cherry tomatoes to the frying pan (removing any stalks if needed), stir and continue to cook for a further 15 to 20 minutes, stirring as needed, or until the sauce has reduced.
  • Season the sauce with salt and pepper. Add the fresh basil or oregano leaves and stir. Dollop the ricotta onto the sauce. Using a spoon, make 4 divots into the sauce. Crack an egg into each divot. Sprinkle the grated parmesan all over. Close the barbecue lid and cook for a further 10 minutes, or until the eggs are slightly underdone to your liking. While the eggs are baking, toast the bread. Brush olive oil onto the bread. Brush the cooking grill clean with a wire brush. Grill the bread over direct medium heat for approximately 1 to 2 minutes on each side.
  • Remove the frying pan from the barbecue and leave to sit for a couple of minutes (your eggs will continue to cook). Garnish with fresh basil or oregano and serve with the crusty bread.

Nutrition Facts : Calories calories

SAUSAGE AND EGG Q MUFFINS | RECIPES | WEBER BBQ



Sausage and Egg Q Muffins | Recipes | Weber BBQ image

These sausage and egg muffins are the perfect quick brekky, by the time you have preheated the barbecue, the ingredients will be prepared and 10 minutes later you will be tucking into a juicy patty, melted swiss cheese, perfectly cooked egg all sandwiched between a toasted English muffin. The hardest part is choosing your favourite barbecue sauce to sneak in!

Provided by Laura Romeo - Weber Grill Expert

Categories     

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

4 good quality beef or pork sausages
4 eggs
Olive oil
4 slices Swiss cheese
4 English muffins
Your favourite BBQ sauce

Steps:

  • Remove the skins from the sausages, slice along one side of the sausage with a sharp knife and discard the membrane. Shape each sausage into a burger patty shape, to the same size as the English muffins.
  • Add a little oil into the frying pan and crack the eggs into the pan. Keep the lid of the barbecue closed as much as possible to naturally cook the top side of the eggs. During the last one minute of the cooking time for the sausage patties, add a slice of Swiss cheese on top of each patty to melt. Add your muffins, cut side down to the cooking grill to toast for one minute. Once your eggs are cooked to your liking remove them from the barbecue along with the sausage patties and muffins.
  • Assemble the muffins with the sausage, egg and barbecue sauce.

Nutrition Facts : Calories calories

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