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Maple Almond Crunch Brioche French Toast
Laura Romeo – Weber Grill Expert

THE INGREDIENTS

  • 2 eggs EGGS
  • ½ teaspoon vanilla extract VANILLA EXTRACT
  • 1 tablespoon milk MILK
  • 1 teaspoon cinnamon CINNAMON
  • 4 slices brioche bread (or plain sliced bread) SLICES BRIOCHE BREAD (OR PLAIN SLICED BREAD)
  • 40 grams butter BUTTER
  • Fresh strawberries, to serve (optional) FRESH STRAWBERRIES, TO SERVE (OPTIONAL)MAPLE ALMOND CRUNCH
  • ½ cup flaked almonds FLAKED ALMONDS
  • 100 millilitres pure maple syrup, plus extra to serve

    INSTRUCTIONS
    This French toast sounds and tastes fancy, but it is super simple to make on the barbecue. The maple candied almonds add an incredible crunch and sweetness.1. Prepare your barbecue for direct cooking over medium heat (180°C to 230°C) with a hotplate (or use a Weber Ware Frying Pan- instructions for pan in step 3 onwards).
    2. In a dish, whisk together the eggs, vanilla, milk and cinnamon.
    3. Once the barbecue has preheated. Place a Weber Ware Frying Pan onto the barbecue and add the flaked almonds and maple syrup. Cook over direct medium heat, stirring as needed with a silicone spoon, for approximately 8 minutes, or until the maple syrup is deep golden. For the maple to set hard it needs to be deep golden (but not burnt). Pour out onto a sheet of baking paper and leave to cool completely. Clean the frying pan if you are using it to cook the French toast.
    4. Dip the slices of bread into the egg mixture, let the excess drip off and place onto a plate in a single layer ready to cook.
    5. If using a Weber Ware pan, add it to the barbecue and leave to preheat for 5 minutes. If using a hotplate, it is a good idea to test the temperature first (see note).
    6. Melt a little the butter in the pan or the hotplate and add the bread. Cook for 4 minutes on each side over direct medium heat, or until golden. Remove from the barbecue once cooked.
    7. Break up and crush candied maple almonds with your hands. Serve the French toast immediately with the maple almonds, extra maple syrup and strawberries.Recipe tip:
    If using a hotplate, before adding French toast, place a piece of plain bread onto the hotplate, it should turn golden in 2 minutes. If it cooked too quickly or burnt, you will need to turn down the heat and wait for the temperature to reduce.

Baked Eggs with Ricotta
Laura Romeo – Weber Grill Expert

THE INGREDIENTS

  • 250 grams cherry tomatoes CHERRY TOMATOES
  • 2 tablespoons olive oil, plus extra OLIVE OIL, PLUS EXTRA
  • Sea salt SEA SALT
  • Freshly ground black pepper FRESHLY GROUND BLACK PEPPER
  • 400 grams tin crushed tomatoes TIN CRUSHED TOMATOES
  • 1 garlic clove, finely chopped GARLIC CLOVE, FINELY CHOPPED
  • 4 eggs EGGS
  • 4 tablespoons ricotta RICOTTA
  • 2 tablespoons grated Parmesan GRATED PARMESAN
  • Slices of bread (e.g. sourdough) SLICES OF BREAD (E.G. SOURDOUGH)
  • 2 tablespoons fresh basil or oregano leaves, chopped, plus extra to garnish

THE INSTRUCTIONS
This hearty breakfast or lunch recipe is packed with flavour. Use the crusty grilled bread to dip into the rich, grilled tomato sauce and soft eggs poached in the tomato sauce.

1. Prepare the barbecue for direct cooking over medium heat (180°C to 230°C).
2. In a small Q ware pan, add 2 tablespoons of olive oil and the garlic. Lightly coat the cherry tomatoes with olive oil, salt and pepper.
3. Once the barbecue has preheated, add the frying pan and the cherry tomatoes to the barbecue and cook over direct medium heat for 5 minutes or until the garlic has turned golden. Once golden, add the tin of crushed tomatoes to the pan. Flip the cherry tomatoes, and cook the cherry tomatoes and sauce for a further 5 minutes.
4. Add the cherry tomatoes to the frying pan (removing any stalks if needed), stir and continue to cook for a further 15 to 20 minutes, stirring as needed, or until the sauce has reduced.
5. Season the sauce with salt and pepper. Add the fresh basil or oregano leaves and stir. Dollop the ricotta onto the sauce. Using a spoon, make 4 divots into the sauce. Crack an egg into each divot. Sprinkle the grated parmesan all over. Close the barbecue lid and cook for a further 10 minutes, or until the eggs are slightly underdone to your liking.
6.While the eggs are baking, toast the bread. Brush olive oil onto the bread. Brush the cooking grill clean with a wire brush. Grill the bread over direct medium heat for approximately 1 to 2 minutes on each side.
7. Remove the frying pan from the barbecue and leave to sit for a couple of minutes (your eggs will continue to cook). Garnish with fresh basil or oregano and serve with the crusty bread.

Ultimate Barbecue Breakfast
Laura Romeo – Weber Grill Expert

THE INGREDIENTS

  • 40 grams butter BUTTER
  • 1 garlic clove GARLIC CLOVE
  • 1 tablespoon finely chopped fresh parsley FINELY CHOPPED FRESH PARSLEY
  • 2 portobello mushrooms PORTOBELLO MUSHROOMS
  • 250 grams vine ripened cherry tomatoes VINE RIPENED CHERRY TOMATOES
  • Olive oil OLIVE OIL
  • Sea salt SEA SALT
  • Freshly ground black pepper FRESHLY GROUND BLACK PEPPER
  • 4 rashers streaky bacon RASHERS STREAKY BACON
  • 4 eggs EGGS
  • Slices of bread (e.g. sourdough) SLICES OF BREAD (E.G. SOURDOUGH)
    OPTIONAL EXTRAS:
    Butter BUTTER
    Avocado AVOCADO
    Soft Goats CheeseINSTRUCTIONS
    Deliciously garlic buttered grilled mushrooms, crispy streaky bacon, perfect sunny-side eggs, blistered cherry tomatoes and toasted sourdough- this is the ultimate breakfast on the barbecue.1. Prepare the barbecue for direct cooking over medium heat (200-230°C) with a Q Ware Frying Pan or Hotplate.
    2. While the barbecue is preheating, make the butter for the mushrooms. In a small bowl, mix together the butter, garlic and parsley. If needed, trim the stem of the mushrooms, so they sit flat, cup-side down. 3. Using a basting brush, brush the mushrooms with olive oil and season. Drizzle olive oil over the cherry tomatoes and season.
    4. Once the barbecue has preheated, add the cherry tomatoes and mushrooms (cup-side down, this is important) to the cooking grill. Add the bacon to the pan or hotplate. Cook over direct medium heat for 4 minutes or until the cherry tomatoes, mushrooms and bacon are golden, flip all ingredients. Spoon the butter into the cups of the mushrooms. Cook for a further 4 minutes or until cooked to your liking.
    5. When there is approximately 2 minutes left of the cooking time, add the eggs to the pan or hotplate (see note), using the bacon fat as the cooking oil. Add your bread to the cooking grill and toast for 1 to 2 minutes on each side. Keep the lid of the barbecue closed as much as possible for the eggs to evenly cook.
    6. Remove all items from the barbecue and serve immediately

    Notes:
    For the perfect eggs: For easy manoeuvring, pre-crack the eggs into small bowls. If desired you can also use non-stick egg rings, sprayed with cooking oil.

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