The BGE isn't just for lunch and dinner any more! Here is a dish that is great for breakfast!

Ingredients:

Per serving:

• 1 Small glazed ceramic flat serving dish per serving. (I use Corning French White 5-inch round dishes.)
• 3 Small slices of ham, ¼-inch thick
• 3 Small (1-inch) mushrooms
• 2 Wedges of tomato
• 2 Eggs
• Olive Oil spray or butter

For the dough balls:

• Frozen Bread Dough from your supermarket freezer section (or make your own bread dough)
• Flour
• Garlic Butter

Preparation Directions:

Stabilize your BGE at 350 degrees. Place a plate setter on the grid and place a pizza stone on the plate setter. (Or use your own setup for using the pizza stone.) Allow the stone to heat up to dome temperature.

For the fry up: Spray the serving dishes with olive oil or coat them with butter. Place the serving dishes in the hot BGE on the pizza stone. Leave room for the baked dough balls. Allow them to heat up for 10 minutes before you start cooking.

Place all the ingredients for each fry up, except the eggs, in separate bowls, so that you can quickly dump them into the serving dishes. The goal is to have a single layer of ham, mushroom and tomato in each dish. You don't want it all piled up or it won't cook right. Crack two eggs for each fry up into another set up bowls so you can quickly pour the eggs over the other ingredients when the time comes.

So, what you should have for EACH serving is a serving dish in the BGE heating up, a bowl containing the ham, mushroom and tomato, and a bowl containing two eggs.

For the dough balls: Allow the frozen bread dough to thaw. It will be very sticky, so place it on a floured cutting board. Note: You just want the dough to thaw. Don't let it rise. Once it is thawed, cut ½-inch slices off the loaf. Each slice should make a ball about the size of a golf ball. Coat the slice with flour so you can handle it and then form it into a ball by pulling the edges towards the center and pressing down. Think of a pin cushion. Do this until the ball is formed and you don't have any stray edges sticking out. Prepare as many balls as you desire, perhaps four per person. (Don't worry if your dough balls are flat like a pin cushion. They will assume the ball shape when they bake.)

Cooking Directions:

Once the serving dishes have been in the BGE for 10 minutes, as quickly as practical, dump the ham/tomato/mushroom mix into the hot serving dishes. Then, dump the eggs over the top of the ham/tomato/mushrooms. Place the dough balls on the pizza stone around the serving dishes and close the BGE. Cook at 350 degrees for 20 minutes.

Special Instructions:

Serve the fry up in the hot serving dishes. Brush the baked dough balls with garlic butter and serve in basket lined with a towel to keep warm.

In England, you might have this for breakfast, lunch or dinner!