Tips and Ideas for a Brunch on the Grill

Hosting brunch is always fun, especially during summer, when firing up the grill is on the menu. We’ve got practical tips and delicious recipe ideas to make on the grill, for a gourmet feast that’ll gather everyone together.

Planning the Menu

● Eggs can be used in a wide variety of dishes. It’s practically impossible to plan a brunch without them. You can serve them scrambled, poached, in an omelette, a quiche, frittata or add them to pancake mix.

You can cook eggs in their shells in a foil packet. It’s the preferred method for hard-boiled eggs. Simply:

Preheat the grill, setting the burners to high.
Wrap each egg in a wet paper towel, and then in some aluminum foil.
Place the eggs directly on the grill and close the lid.

Cooking time: 10 to 14 minutes (for a hard-boiled egg).

For a sunny-side-up egg in a skillet, simply:

Preheat the grill, setting the burners to medium.
Place the skillet (cast iron or non-stick) over indirect heat (burners turned off).
Close the lid, to ensure the eggs cook evenly.

Cooking time: about 10 minutes for a set white and a runny yolk.

Searing meats like bacon, ham and breakfast sausage on the grill gives them an irresistible smoky flavour and a nicely browned texture. Place them directly on the grill for more visible grill marks or cook them in a skillet or on a baking sheet for better control over cooking and to retain juices and fat.
Grilled vegetables are among the most popular sides at a barbecue. Onions, peppers, asparagus, mushrooms and tomatoes are just a few favourites. Skewer the vegetables and place them on a hot grill to get nice grill marks and an enjoyable caramelized flavour.
Fruits are a great way to satisfy a sweet tooth. Grilling them brings out their natural sugar while adding a smoky touch. Peaches, nectarines, pineapples, mangos and even melons get deliciously caramelized. For berries like strawberries, it’s best to wrap them in foil to preserve their texture and concentrate their flavours. You can serve grilled fruit as is, on French toast, pancakes or with granola and yogurt.
Breads (baguettes, English muffins, naan, pita, etc.) are a staple of both breakfast and lunch. Rather than use a toaster, place them on the grill over direct heat to give them nice grill marks. They toast quickly on the grill and require constant supervision.
For pastries like croissants, chocolatines and brioche, it’s recommended to use indirect heat to give these morning treats a crisp texture without burning. For even reheating, keep the barbecue lid closed.
Grilling cheeses, with their golden outer crust and melty interior, are always a brunch favourite. Halloumi and queso, both firm cheeses that don’t melt easily, can be placed directly on the grill, whereas softer, meltier cheeses like raclette or brie go in a griddle plate or heat-proof container.

Have cooking tools within arm’s reach

A cast iron skillet or a flat griddle plate (known as a plancha) is a must-have for a barbecue. It’s great for cooking foods like eggs, pancakes and other items that might otherwise stick to or fall between the grill grates.