This grilled breakfast offers a variety of flavors: smoky grilled eggs, crispy crust, crunchy prosciutto, and rich, creamy Parmesan cheese—and that’s even before you add the indulgence of cream. The recipe is highly adaptable: you can swap Japanese panko for regular breadcrumbs or replace Parmesan with Cheddar or Pepper Jack. With just 10 minutes of prep time, this dish is quick enough for a hearty breakfast yet impressive enough for a sophisticated brunch.
Prepare the grill for indirect grilling and preheat to medium-high (400°F / 200°C).
Cook the bacon: Arrange the bacon in a cold cast-iron skillet and place it directly over the fire on your grill. Cook until crispy and browned, about 3 to 4 minutes per side, turning with tongs. Transfer to paper towels to drain and cool, then break into 1-inch (2.5 cm) pieces. Pour out all but 1 tbsp of the bacon fat (save the extra for another use). Let the skillet cool to room temperature.
Assemble the dish: Crack the eggs into the skillet, keeping the yolks intact, and season with salt and pepper. Drizzle the cream evenly over the top. Scatter the bacon pieces over the cream, then sprinkle with cheese and breadcrumbs. Top with thin slices of butter.
Add smoke: If using a charcoal grill, add the wood chips or chunks to the coals. If using a gas grill, place the wood chips in the smoker box. (For a pellet grill, no additional wood is needed.)
Grill the eggs: Place the skillet on the grill away from the fire and cook indirectly until the breadcrumbs are golden brown and the eggs are just set, about 7 to 10 minutes. (The yolks should still be slightly runny in the center.)
Serve immediately and enjoy this delicious smoky breakfast!
