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Cedar Plank Grilled Egg in Toast
breakfast brunch

Cedar Plank Grilled Egg in Toast

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Go bold by grilling a classic toad in the hole breakfast favorite on a cedar plank. Toasts filled with smoky flavored eggs and topped with melted Cheddar cheese is a fun dish great for weekend brunch.
  • 15m

    prep time

  • 20m

    Cook Time

  • 362

    Calories

  • 6

    Ingredients

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Ingredients

4

Servings

  • 2 cedar planks, about 12x6-inches each
  • 4 slices bread, such as brioche or challah (3/4-inch thick slices)
  • 7 eggs, divided
  • 2 tablespoons milk
  • 2 tablespoons plus 1/2 teaspoon McCormick® Grill Mates® Applewood Rub, divided
  • 1/2 cup grated smoked Cheddar cheese

Instructions

  • Soak cedar planks in water for at least 4 hours or overnight. Drain and pat dry.

  • Remove the centers of each slice of bread with a 3-inch round cookie cutter. Beat 3 of the eggs with milk and 2 tablespoons of the Applewood Rub in medium bowl until well blended.

  • Lightly oil 1 side of each of the planks. Place planks, oil side up, on preheated grill over medium heat. Dip bread in egg mixture. Place on planks. Break an egg into each of the holes. Sprinkle eggs with remaining 1/2 teaspoon Applewood Rub. Cover grill.

  • Grill 10 minutes. Sprinkle eggs with cheese and additional Applewood Rub, if desired. Grill, covered, 10 minutes longer.

Nutrition information (per Serving)

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