Grilled eggs, you ask in awe? Yes! I simply adore eggs, so when tasked with creating a recipe for the grill for the kickoff Recipe Redux, I wanted to challenge myself and do something I’d never done before. I happened to be at a cookout recently where my father-in-law mentioned a trick he had heard about grilling eggs. Challenge accepted!
Eggs are one of my favorite foods – most definitely in the top 5. I shock people when I tell them my husband and I go through a dozen eggs a week! They’re tasty, easy-to-prepare, versatile, and satisfying. They’re full of high-quality protein and hard-to-get nutrients like selenium, vitamin D, lutein, and choline. And if you purchase pastured eggs from the farmers market, they’re also a great source of healthy fats like omega 3s. Actually, pastured eggs are much better for you in general.
It blows my mind when people throw out the yolk, a goldmine of nutrients. If you’re afraid of the cholesterol, don’t be. Dietary cholesterol isn’t the villain it’s been portrayed to be in the past. Major national studies do not support a relationship between increased dietary cholesterol intake and heart disease. Most people can safely eat a whole egg a day. So what’s not to love about eggs?
While you could potentially fry an egg on foil over the grill or even grill an already fried egg, I liked the idea I heard from my father-in-law: grilling eggs in bell pepper halves. They’re almost like mini frittatas in a veggie crust! I looooove red peppers on the grill – they get nice and soft and take on a smoky flavor. I added chipotle seasoning to the eggs to contribute more smokiness.
- 2 bell peppers (look for round peppers that can stand on their own)
- 3 eggs
- ¼ cup shredded cheese
- ¼ tsp salt
- a few dashes of chipotle sauce or a pinch of chipotle powder
Cut the tops off the peppers and remove the seeds and white parts. Whisk the rest of the ingredients together and pour into the peppers. Grill with the cover closed until the eggs are brown and bubbly – about a half hour. You could also cook these in the oven.
*Note: I could only find longer peppers, which means I cut them lengthwise. A little egg ran off from the divot where the stem was – very inconvenient! I recommend round, squat peppers.
These are super easy and would make a creative breakfast or brunch idea for guests!
Check out the rest of the grill-inspired recipes from the Recipe Redux! *Pardon any broken links! We’re getting this recipe challenge up and running and working out the kinks. Check back for updated links.
Grilled Summer Fruit Salad
Alysa Bajenaru – Inspired RD
Grilled Romaine Salad
Ann Dunaway Teh – Eat to Nourish, Energize & Flourish!
Grilled Flank Steak with Grilled Corn and Peach Salsa
Cindy Brison – Nutrition Know How
Chef Pandita – Grilled Vegetables
Danielle Omar – Food Confidence
Grilled Sweet Peppers
Diane Welland – EatWellEatClean
Grilled Beet & Onion Salad with Goat Cheese
Dr Barb’s Grilled Corn and Tomato Salad – The Nutrition Budgeteer
EA Stewart – The Spicy RD
Grilled Polenta Veggie Stacks with Balsamic Cherry Tomatoes
Emma Stirling – The Scoop on Nutrition
Char Siu BBQ Pork
Gretchen – Kumquat
Grilled Tandoori Chicken Skewers
Jackie Mills- Delicious Diabetes Cooking
Grilled Proscuitto Shrimp with Asian Dipping Sauce
Jessica Fishman Levinson – Nutritioulicious
Grilled Salmon Burgers with Cherry Chutney
Kat Lynch – Eating The Week
Portobello mushrooms stuffed with spiced couscous
Katie Caputo- East Meats West
Succulent Sirloin Kabobs
Kristen – Swanky Dietitian
Portabella Mushroom Burgers with Grilled Corn
Lisa – Healthful Sense
Grilled Veggie Bean Burgers
Liz Weiss and Janice Newell Bissex – Meal Makeover Moms’ Kitchen
Mushroom Burgers with the Works, Mushroom Cannellini Spread
Italian Grilled Turkey Burgers
Rebecca Scritchfield – MeFirst
Grilled Plantains: A Sweet Summer Side Dish
Regan – The Professional Palate
Grilled Eggplant & Two-Tomato Whole-Wheat Piadina
Serena – Teaspoon of Spice
Grilled Watermelon Salad