May 06, 2009

Mother's Day Brunch - On The Grill!

Are you looking to surprise you mom with a delicious and impressive breakfast in bed on Mother's Day? This Sunday morning, why not fire up the backyard barbecue and grill some eggs. Yes, you heard me right...grill eggs! This unique recipe is a fun way to make your Mom feel special.


6 individual dinner roll balls of frozen bread dough, thawed (from a 3 # package)
1/4 cup olive or corn oil, divided
2 teaspoons yellow cornmeal
Coarse sea salt, to taste
Freshly ground black pepper, to taste
6 large eggs
6 ounces fully cooked chorizo links
1 medium onion, cut into thick slices
2 medium plum tomatoes, cut into thick lengthwise slices
1 medium poblano pepper, seeded and cut into thick slices
2/3 cup refried beans
1/4 cup chopped cilantro
Juice of 1 lime
4.4 ounce package Queso Fresco cheese, crumbled (can substitute Jack cheese)
1 teaspoon cumin seeds
Chili powder for dusting

1. Using your hands or rolling pin, form each dough ball into a 4-inch round. Brush both sides of each with some of the oil, and sprinkle both sides of each with the cornmeal. Place dough on a baking sheet; sprinkle each with salt and pepper to taste. Cover lightly with plastic wrap and set aside until dough becomes puffy, at least a half-hour. While dough is rising, prepare a charcoal grill for medium-hot coals.
2. Meanwhile, brush the insides of a 6-cup (2-1/2") muffin tin with some of the remaining oil, using more if needed. Crack an egg into each cup; sprinkle with salt and pepper to taste. Cover pan with foil and set aside.
3. Place prepared onion, tomatoes, and pepper onto a baking sheet or pan. Brush each with oil; salt and pepper to taste. Place refried beans into a small skillet that can be placed on the grill to heat. Have all remaining ingredients ready and by the grill, as the pizzas go together very quickly once they are grilled.
4. When coals are ready, place the pan of refried beans onto grill. At the same time, place covered eggs, chorizo links, onions, tomatoes, and pepper onto grill. Cover and grill, turning the links and peppers as needed until hot. Stir beans as needed until hot. Eggs should cook for 4-5 minutes. This is about the time needed for everything to cook at once. Push the pan of beans to the side and keep warm. Remove the chorizo links and slice into 1/4" pieces; set aside. Chop the grilled onion, tomatoes, and pepper, and place in a bowl; stir in the chopped cilantro and lime juice; taste for seasoning. Remove muffin pan; keep covered.
5. To grill the dough, place prepared rounds on grill and cook until bottom is nicely browned, about 1 minute. Flip over and push off to the side while adding toppings. Working quickly, spread some refried beans over each bread, and sprinkle each with some of the crumbled cheese. Put bread back over heat and cook another minute, or until the other side is nicely browned. To serve, place pizzas on serving platter. Place slices of chorizo on each pizza. Spoon chopped vegetables on top of each. Using a spoon, remove eggs from cups and place one on top of each pizza. Sprinkle each with cumin seeds and chili powder. Serves 6.

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