Keep your kitchen clean and make breakfast sandwiches for a crowd outside. By using a hamburger grill basket to keep everything locked in tightly, you can toast the English muffins, melt the cheese and warm the ham all while the eggs fry up in a cast-iron skillet right alongside.
Prepare a gas grill for medium-high heat or a charcoal grill for medium meat.
Split open each English muffin, brush both sides with the melted butter and season with 1/2 teaspoon salt and a few grinds of pepper. Place the bottom half of each muffin into a cavity of a 6-cavity hamburger grill basket. Top each muffin with 1 slice of deli ham, 2 slices of Cheddar, a second slice of deli ham and the top English muffin half. (Sandwiching the cheese between two pieces of ham will help keep it from melting out of the sandwich and causing flare-ups on the grill.) Close the grill basket and clasp according to the manufacturer’s directions.
Place a 10-inch cast-iron skillet on one side of the grill and add the olive oil. Close the lid and heat the oil until shimmering, about 1 minute. Crack the eggs into the skillet and season them with 1/2 teaspoon salt and a few grinds of pepper. Place the grill basket on the other side of the grill, cover the grill and cook until the bottom of the English muffins is toasted and the cheese is just beginning to melt, 3 to 4 minutes. Flip the grill basket and continue to cook until the cheese is melted, the English muffins are toasted and the egg whites are set but the yolks are still runny, 3 to 4 minutes more.
Transfer the cast-iron skillet and the grill basket to a wire rack. Unclasp the grill pan and remove the top English muffin from each sandwich. Use a spatula to place 1 egg on top of each sandwich, then replace the English muffin tops. Serve warm, drizzled with hot sauce if using.
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