Flat Top Grill French Toast

Is breakfast for dinner a winner?

  • 2/3 cup Heavy Cream (Milk or Half & Half will also work)
  • 1/4 tsp Cinnamon
  • 1 tbsp Vanilla Extract
  • 2 Eggs
  • 1/2 Loaf of French Bread Sliced (Texas Toast can be used as a substitute)
  • 2 tbsp Butter

  1. Pre heat your Coyote flat top grill by turning the burners on to low.

  2. Mix cream, cinnamon, vanilla extract, and eggs together.

  3. Slice bread into 1-inch slices.

  4. Melt butter on flat top surface.

  5. Dip bread in mixture coating both sides and place on flat top surface.

  6. Flip bread after approximately 2 to 3 minutes and cook other side for another

    2 to 3 minutes.

  7. Once toast is golden brown on both sides remove from flat top.

  8. Top with syrup or powder sugar and serve immediately.

 

Grilled Caesar Salad

This recipe uses a gas grill to heat and provide grill marks on the Romaine lettuce.

Homemade Dressing

  • 1/4 cup Mayonnaise
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Anchovy Paste (optional)
  • 1 tbsp Dijon Mustard
  • 1 Garlic Clove Minced
  • Salt & pepper to taste

Fried Capers

  • 2 tbsp Capers
  • 1/4 cup Olive Oil

Lettuce

  • 1 Romaine Lettuce

Homemade Dressing

  1. Mix all ingredients together and set aside in refrigerator.

Fried Capers

  1. Heat oil over medium heat.

  2. Drop one caper in oil. When it starts bubbling, add remaining capers and fry for a minute.

  3. Remove to paper towel with slotted spoon. Reserve oil.

Grilled Romaine

  1. Heat grill to medium/medium high.

  2. Cut a large Romaine heart in half, leaving bottom on the keep leaves together.

  3. Rinse Romaine halve sand drain on paper towels cut side down until dry. Drizzle cut side of Romaine with reserved caper oil.

  4. With tongs, place lettuce on grill cut side down. Keep a close eye on lettuce and flip over once browned with grill marks. Remove Romaine from grill when both sides are grilled.

  5. Place grilled lettuce, cut side up, on serving platter.Drizzle with reserved dressing, Parmesan cheese and cooled capers. The capersgive a salty umami flavor so I omit the anchovy paste in my dressing.