Grilled Breakfast Stack Recipes

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.

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.

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.

Steps:

• Mix all marinade ingredients together in a large container with a lid.
• Add eggplant and toss to coat.
• Marinade for 1-8 hours.
• Heat grill.
• When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
• Enjoy as is or.
• Top with cheese and tomato slices.
• You can drizzle with balsamic that has been reduce by half.
• garnish with herbs.

Steps:

• Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
• Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
• Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
• Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
• Prepare grill.
• Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
• Flatten pepper pieces with hand.
• Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
• Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
• Grill 8 minutes or until tender turning once.
• Combine cheese with basil and oregano.
• To assemble stack, place 1 eggplant slice on plate.
• Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
• Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
• Repeat procedure with remaining vegetables, cheese, and sauce.
• Let stand 5 minutes before serving.