Barbecue Back Bacon And Eggs
recipe at a glance
ready in: under 30 minutes
16 slices back bacon
4 slices tomato, halved
2 tablespoons chopped fresh chives
1/4 teaspoon each salt and pepper
Grease 20 x 18 inch pieces of heavy-duty or double thickness foil. On center of each, arrange 4 slices back bacon to form square but leaving 1 inch square uncovered foil in center. Place 2 tomato halves on either side of opening. Break 1 egg into center of each opening. Sprinkle with chives, salt and pepper. Bring edges of foil together and fold to seal tightly.
Keeping packets flat, carefully transfer to grill over medium heat; close lid and cook for 5 to 8 minutes or until egg is just set.
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