In the kitchen:Carefully wash the tomatoes and mushrooms. Cut the mushrooms into quarters.Equipment:Cookware system saucepan and universal handle or cast iron griddle.At the barbecue:Prepare the barbecue for direct heat – approx. 160-180 °C.
Place a cast-iron griddle on the grate and preheat. Cook the tomatoes and mushrooms on the griddle until slightly tender. Remove from the griddle and season with salt and pepper.Place a small knob of butter on the griddle. Break the eggs out one by one onto the griddle and fry. Serve the fried eggs with the grilled tomatoes and mushrooms.Recipe reprinted with permission of Weber. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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