Griddled Eggs Recipes

SMOKY GRILLED DEVILED EGGS

Steps:

• Prepare a grill for medium-high heat.
• Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
• Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
• When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.

GRIDDLED CORNBREAD WITH DEVILLED EGGS & AVOCADO

Steps:

• Heat a griddle pan and a large frying pan. Put the tomatoes, sugar and Tabasco in the frying pan and bubble for 10 mins - season and taste to check the spiciness, adding a splash more Tabasco, if you like. Make 2 spaces in the pan and crack in the eggs, then scatter over the chilli, if using. Cook for a further 3-5 mins until the whites of the eggs are cooked and the yolks are still runny (or to your liking).
• Meanwhile, butter the cornbread and place, butter-side down, on the hot griddle pan. Cook for 2-3 mins each side until dark griddle lines appear. Top the cornbread with the avocado and the eggs, then spoon around the tomatoes, scatter with coriander and serve.

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

EGGS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium high heat.
• Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
• Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

PARMESAN EGGS

Steps:

• Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
• Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.

GRIDDLED EGGS

Steps:

• 1. Place the eggs in a medium saucepan and add cold water to cover by at least 2 inches. Bring the water to a boil, then cover the pan and turn off the heat. Let rest, covered, for 9 minutes. Drain the eggs and cool under cold running water. Peel immediately, or refrigerate for up to 5 days before proceeding.
• 2. Place a large skillet, either nonstick or well-seasoned cast iron, over medium heat. Add 2 tablespoons of the olive oil and warm for 1 minute. Add the onion and cook and stir until the onion begins to soften, about 1 minute.
• 3. Halve the eggs lengthwise and place them in the skillet cut side down, pushing aside the onions so that the eggs lay flat against the pan. Cook, sliding the eggs around without turning them over so they cook evenly, until the cut sides are lightly browned, 8 to 10 minutes. Season with the salt and pepper, then turn and cook the rounded side until slightly colored, 1 to 2 minutes.
• 4. Arrange the eggs, yolk up, on a platter and sprinkle with the cooked onions, parsley leaves, and remaining 2 tablespoons olive oil. Season with additional salt and pepper if desired, and serve.

GRILLED EGGS WITH VIETNAMESE SEASONINGS

Steps:

• Preheat grill to medium.
• Pierce a tiny hole in the end of each egg.
• Place eggs on grill and cook until shell is browned and eggs are cooked through, 10-12 minutes, turning frequently with tongs.
• Combine fish sauce, lime juice, sugar, garlic and chile in a small bowl and stir until sugar is dissolved.
• Shell eggs and cut into quarters.
• To eat, place one egg quarter on a lettuce leaf with a sprig of mint and roll up. Dip in sauce.

GRILLED EGGS

Steps:

• Preheat the grill to medium-high heat.
• Spray one muffin pan with cooking spray in each cup.
• Crack one egg in each cup, sprinkle with salt and pepper.
• Divide the peppers and cheese evenly among each cup.
• Place on the grill, cover, and cook fir about 2 minutes, or until desired doneness.
• Top with salsa and sour cream when ready to serve.