Grilling Breakfast for Mom

by Dana Jacobi

Grilling motivates guys to cook, and most men can manage scrambled eggs, so I figure putting the two together is an unbeatable way to inspire a delicious Mother’s Day brunch. Those who are adept at outdoor cooking might even consider scrambling the eggs in a skillet set over the coals, or gas-fired grill.

Let’s start with fruit kebabs. Simply spear a series of pineapple chunks, melon, and thick banana slices on bamboo skewers that have been soaking in water for about 30 minutes. Brush with a touch of oil, or a puff of cooking spray, then a bit of lemon juice. Grill until the fruit is lightly seared, six to seven minutes over a hot fire, using tongs to turn the kebabs a couple of times. Set the hot kebabs on a plate, add a whole strawberry on one end, drizzle the warm fruit with a tablespoon of maple syrup, and serve. Even young children can help put these kebabs together. Eating the fruit pulled off the skewers might keep youngsters sufficiently involved to let you and your mate enjoy a cup of coffee, undisturbed.

The main course is scrambled eggs on toast, with an Italian accent. Blending grated cheese and herbs into the eggs gives them a lift. So does lightly rubbing the grilled bread with garlic, though you can skip this, if you like. I look for the long loaves of whole grain Italian bread found at many bakeries and Italian markets because its full flavor complements the smoky taste imparted by the grill. Sprinkling Roma or plum tomatoes slices with a pinch of salt, then letting them sit while the bread grills, brings out remarkable flavor. If you cannot or prefer not to cook outdoors, the bruschetta can also be made in the oven or in a grill pan.

Breakfast Bruschetta - Serves 2

2 large plum tomatoes
Four 1/2-inch slices whole wheat Italian bread, sliced diagonally
2 tsp. extra virgin olive oil
1 garlic clove
3 large eggs
2 Tbsp. skim or low-fat (1 percent) milk
1 Tbsp. grated Parmesan cheese
1/2 tsp. dried oregano
Salt and freshly ground black pepper, to taste
2 tsp. minced fresh basil, for garnish (optional)
Heat the grill, or preheat oven to 500 º F.
Cut tomatoes diagonally into 1/4-inch slices. Arrange in one layer on a plate. Sprinkle lightly with salt and pepper. Set aside for 10-30 minutes.

Brush bread slices on one side with the oil. Grill, oil side down, until well marked, 3-4 minutes. Turn and grill on second side, 1-2 minutes. This can be done directly on rack in center of oven, turning bread after 4 minutes, or on top of stove, in ridged grill pan. Using cut side of garlic, rub warm bread liberally on oiled side. Arrange 2-3 tomato slices to cover each bruschetta. Arrange on serving plate, and set aside.

In bowl, beat eggs with milk, cheese, oregano, and pepper until well combined. Coat medium non-stick skillet with cooking spray. Set pan over medium-high heat. When pan is hot, reduce heat to medium. Pour in egg mixture. Using wooden spoon or spatula, stir and gather egg together as it coagulates, keeping it moving until softly scrambled and moist, but cooked through.

Spoon a quarter of scrambled eggs over tomatoes on bruschetta. Garnish with chopped parsley. Serve immediately.

Per serving: 315 calories, 14 g. total fat (4 g. saturated fat), 31 g. carbohydrate, 17 g. protein, 4 g. dietary fiber, 451 mg. sodium.