Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Pizza Stone Grilled Breakfast Sandwich
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 89 mg
- Sodium
- 313 mg
These breakfast sandwiches taste like they came straight off the griddle at the diner with the bonus of the smokiness from the grill. And since the entire sandwich is prepared on a pizza stone, there’s barely any cleanup. If you need another reason to try it, the bacon gets really crispy in half the time it would take on the stove. Be sure to have the eggs cracked, bacon ready to go and English muffins buttered before starting to cook so the process moves smoothly.
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 89 mg
- Sodium
- 313 mg
Ingredients
Directions
- Place a grill-safe pizza stone (see Cook’s Note) that is at least 14 inches in diameter on a grill. For gas grills with 3 or more burners: Turn all the burners to high heat and close the lid. Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter with enough charcoal for high heat, then light it (be sure to consult the grill manufacturer’s guide for the best results for high-heat cooking). Close the lid and let the stone heat until the internal temperature of the grill is 500 degrees F, about 30 minutes.
- Butter the cut side of all 4 English muffins halves. Place 1 slice of cheese on each of the 2 bottom halves. Crack the eggs into a small bowl and sprinkle the top with 1/4 teaspoon salt and a few grinds of pepper; don’t beat the eggs.
- Place the bacon in the center of the stone, away from the edges to avoid too much fat running into the grill. Close the lid and cook until the bacon starts to shrink and crisp on the bottom, 3 to 4 minutes. Open the lid and flip the bacon.
- Place the 2 bottom muffin halves on the stone, cheese-side up. Place the 2 top muffin halves on the stone, buttered-side down. Carefully pour the eggs onto an empty part of the stone (it should be hot enough to seize the whites right away; if they run a little too much, use a rubber spatula to stop it). Close the lid and cook until the bacon is extra crispy, the cheese has melted, the egg whites are set, and the yolk is still runny, 3 to 5 minutes.
- If using a gas grill, turn it off. Transfer the 2 bottom muffin halves to plates. Break each slice of bacon in half and place 4 pieces on top of the cheese on each bottom half. Using a spatula, separate the eggs and place on top of the bacon. Drizzle with hot sauce, if desired. Cover the sandwiches with the 2 top muffin halves.
Cook’s Note
Be sure to check the manufacturer’s guide to see if your pizza stone is safe to use on the grill and for the best cleaning practices. Make sure the stone is cooled completely before washing.
