Barbecue 29: Our First Breakfast Barbecue!

Despite having been a big barbecue fan for many years, we’ve never done breakfast on the barbecue before. Admittedly, this was partly down to a mix of never being bothered, having a perfectly good frying pan, and preferring cereal for breakfast 😉 But, boy, we were missing out. Barbecue breakfasts are fantastic, and you need to try one now!

This was also the earliest barbecue we’ve ever done (about 9am), and we weren’t convinced the weather would hold. Luckily, the barbecue god (I like to call him Grillor) was smiling down on us.


We’d been planning for about a week to hold our 30th barbecue on September 11, and invite our local friends over. This would have been fine, except for persistent rain for most of the week. So, we weren’t hopeful that we’d be able to do this breakfast thing at all. Luckily, as you can see, despite a few spots of rain we had no problems.

Well, I say “no problems”. It was really windy, and (as mentioned in barbecue 28’s post) we had no firelighters, so had to bank on the chimney working with newspaper. Thankfully it did, else we would have been moving our final barbecue past the mid-September point! It was strangely challenging to light a barbecue at 9am, though – perhaps it was just in my head 😉


It’s an English Breakfast – what do you think?

There were some interesting challenges here. Foremost was the fried egg (we’ll get to that). Otherwise, bacon, sausage, and half a beef tomato each, all piled onto a lovely sandwich.

So anyway, back to that egg. Gemma had requested that her egg be poached (!). Having been informed that the addition of water to the barbecue could have adversely affected cooking, she declined to have an egg. I went for the standard fried option. “But didn’t the egg fall through the grate, Matt?” I hear you cry. “No!” I defiantly return, “thanks to my trusty barbecue egg pan!”

I know you're impressed. But don't get too egg-cited.
Really it was just some foil, raised and folded over into an oblong pan shape, doubled at the bottom, and oiled to allow the egg to come out. I cracked the egg in, seasoned it and it was done in 5 minutes. Of course, given the difficulty of turning such a fried egg, this only really works if you like yours over easy.

So anyway. That was the only difficulty really – the bacon was fine, and took about the same time as the egg, being turned once. The sausage and tomato took a little longer (7-8) minutes to be cooked through.

And then, piled onto a sandwich… oh, piled onto a sandwich. The best breakfast sandwich you could imagine. Seriously, try it. If you’ve put your barbecue away for the year, resurrect it just for this. Go on! I mean, look!

YES. It's that good.

Go on. It reaches the parts other breakfasts can’t reach (TM) :) See you at barbecue 30! Woo!

Bacon-Wrapped Roquefort Chicken

Everyone’s done chicken breasts. So, this is a pretty simple recipe, with a couple of twists. Like chicken? Like bacon? Like cheese? You’re gonna love it.


  • Two free-range chicken breasts
  • Four slices of smoked streaky bacon
  • Two sprigs rosemary, and a few leaves of basil
  • About 50g roquefort cheese, or your preferred cheese (mozzarella works, too)


Quite simple, this one. The hardest part is the first bit – cut a hole in the chicken breast! Use a sharp knife, and cut through the long side, but not all the way through – make a pocket. Stuff your cheese in there, and the basil.

It's gooooood.
The idea is that the bacon seals the cheese in. So, place the rosemary sprig on, and then wrap two slices of bacon around each breast, ensuring you’ve covered the cheese. You know the rule – if cheese can leak out, it will.

Now it’s up to you how you cook the chicken on the barbecue. I tried on top of some foil, but didn’t get enough colour on the bacon. In the end I put the meat directly on the grill. Yes, you lose some cheese that way, but you get colour and flavour.

Give this one a try; whether on the barbecue or not, we’ve been doing it for a few years, and it goes really well with a simple salad.