The trick is to smoke the meat and not make the meat smoke
MEATLOVERS BREAKFAST BOWL
Date:January 09, 2013 Favorite:Other Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Two Egg Breakfast. This was my first cook using both Eggs. My first egg in the foreground has the Spider on it to receive the wok and the new Egg will use the S/S grill grate & 2 cast iron half moon griddle grates.
I used two half moon griddle grates on the new Egg. One with the ribbed side up for the bacon & one flat side up for the muffins & ground hot Italian sausage.
The ingredients: 6 eggs, 2 sandwich size English muffins brushed with melted butter, a shredded cheddar cheese blend, diced red, green & red bell peppers, diced ham, thick cut bacon, ground hot Italian sausage, salt & pepper.
The new Egg is stabilized at 400 degrees and the English muffin, bacon and sausage will be cooked on the griddle.
The English muffin is on the flat top griddle & the bacon is grilling on the ribbed side of the griddle grate.
The English muffins are done & have been replaced with the ground hot Italian sausage. The bacon continues to cook.
The meat is done.
The bacon will be diced.
The old Egg is stabilized at 550 degrees, the wok has been pre-heated & some peanut oil has been pre-heated as well. The ingredients are assembled out at the grill.
The bell peppers are first up...
The bell peppers cook for 2 minutes total & 1 minute in the diced ham was added to the bell pepper.
The pre-cooked sausage & bacon bits are added in & stirred to combine.
The other ingredients are pushed up the sides of the wok formed into a donut shaped ring. The eggs & then the cheese were poured into this empty area in the middle. As soon as it goes in you begin stir-frying the mixture.
I pull the wok when the eggs were still slightly runny. The carryover cooking while I brought the wok into the Kitchen resulted in perfectly cooked eggs.
The Meatlovers Breakfast Bowl was served with the grilled English muffins & some fresh orange juice I made using a juicer attachment for my KA stand mixer.
This was the best breakfast bowl/skillet breakfast I've had. Every bite was a little different than the one before.
Next time I will cut the salt I added to the scrambled eggs in half. The meats added plenty of salty flavor. There definitely will be a next time. Many actually.
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I jokingly called this a two Egg breakfast. I wanted to start experimenting with using both Eggs for the same meal. This meal was just something I decided to do and I decided what I wanted in it for ingredients. I made the decision to do the eggs with my wok. I felt the wok would be easier to use than my 12" CI skillet, it would cook faster and I would have more room to work. I would install both of my CI half moon grill grates on the new Egg. One would be installed flat top side up for grilling the English muffin and the other would be installed ribbed side up for the bacon. When the meat was grilled I would finish the breakfast bowl on the other Egg using the wok. This was a very successful cook & I learned some lessons about using the two Eggs at once.
My Own Concoction:
You can reverse engineer the recipe from the pictures.
Using the Big Green Egg Kamado Cooker.
BGE Half Moon Cast Iron Grill Griddle (Smooth Side Up)
BGE Half Moon Cast Iron Grill Griddle (Ridged Side Up)