Servings: 4 to 6
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
- 1 package Jonathan Garnier Bacon Cheddar sausages, sliced into rounds
- 6 eggs
- 4 slices of Swiss, cheddar, or mozzarella cheese
- 60 ml (1/4 cup) heavy cream
- 125 ml (1/2 cup) BBQ sauce
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 454 g baby potatoes, cut into quarters
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) maple syrup
- 500 ml (2 cups) cherry tomatoes, halved
- 5 ml (1 tsp) herbes de Provence
- Salt and pepper to taste
Preparation
- Preheat the grill to about 375°F with an indirect cooking zone.
- Place a large cast-iron skillet on the grill over high heat and add the oil.
- Add the potatoes and cook for 5 to 6 minutes, stirring regularly to brown them evenly. Reduce the heat slightly and continue cooking for about 5 more minutes.
- Add the sausage slices and cook until browned, about a few minutes.
- Add the maple syrup, onion, garlic, herbes de Provence, and cherry tomatoes, then continue cooking for 2 minutes without stirring too much.
- In a bowl, whisk the eggs with the cream, salt, and pepper.
- Pour the mixture into the skillet and place the cheese slices on top.
- Move the skillet to indirect heat, close the lid, and cook for about 15 minutes or until the eggs are fully cooked and the cheese is melted and browned.
- Just before serving, drizzle with BBQ sauce.
