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Writer's pictureChef Matt Basile

Grand Slam Breakfast


grand slam breakfast platter made on the bbq with eggs, bacon, French toast, sausage and hash brown potatoes

Brunch is my thing. When I had my restaurant, Lisa Marie, our weekend brunches were always packed, especially Sunday brunch. I love brunch so much, I wrote an entire cookbook about it called Brunch Life – because as the title suggests, brunch, is a way of life. So, you could image how excited I was to make the most epic breakfast/brunch ever on the most epic brunch-making machine – the Alchemy. I might be biased, but being able to cook up bacon, eggs, sausage, French toast, hash browns and make fresh raspberry jam, all at the same time, all on one machine, is totally epic. Just picture it, you’re at the cottage for the weekend, your friends and family are slowly emerging from their rooms, while you’re busy cooking up the most insane meal for them all to share, family-style. That’s how memories are made, good people, good food, good times. Keep reading to find out how to make this ultimate Grand Slam Breakfast, or jump to the full recipe.


ground pork being seasoned with how to bbq right sausage seasoning

Season the ground pork with the Country Breakfast Sausage seasoning and mix together well.

Shape into four patties.


raspberries in a small cast iron pan with water, maple syrup and sugar on the grill to cook into jam

Add raspberries to a small cast iron pan, add the sugar, maple syrup and water. Place on the plancha. Allow to cook down, stirring occasionally, until raspberries thicken into a jam.


grated potatoes being mixed in a bowl with egg and apple pie seasoning to make hash browns

Grate the potato. Season with 1 tsp apple pie seasoning, salt and pepper. Crack in an egg and mix. Set aside.


egg and milk in a bowl being seasoned with apple pie spice

Crack four eggs in a bowl and add the milk and ½ tsp apple pie seasoning, whisk together.


peameal bacon and sausage cooking on the Alchemy grill

Place the sausage patties and peameal bacon on the diamond plated grill. Add the bacon to the plancha. Cook the sausage and peameal bacon until cooked through and the strip bacon until desired crispiness, flipping occasionally.


the hash brown potatoes in a square egg ring being cooked on the Alchemy plancha with strips of bacon

Place a square egg ring on the plancha and pour in the grated potato, spread it around evenly with a fork. Let the potato cook slightly and then remove the egg ring, flip and let the other side cook. Using the metal spatula, flatten out and break up the potato a bit so the middle is cooked. Flip as needed.


an egg being cracked onto the Alchemy plancha to cook with French toast also cooking on the plancha in the background

Dip each piece of bread into the egg and milk mixture, place on the plancha and allow to cook, about 2-3 minutes and then flip and let cook through. Crack three eggs onto the plancha and fry sunny side up.


a fresh orange being sliced

Thinly slice your orange.


a fried egg being placed on a platter with French toast with raspberry jam, bacon, sausage, peameal bacon, orange slices and hash brown potatoes

To plate, remove everything from the grill and place on a platter. Pour the raspberry sauce on top of the French toast, or serve separately in a small bowl. Season your eggs as desired. Then dig in!


And now for the full recipe...


Grand Slam Breakfast

Serves 2-4 people

Prep time: 10 minutes

Cook time: 25 minutes


Ingredients:

8 slices bacon

1 lb ground pork

2 tbsp How to BBQ Right's Country Breakfast Sausage Seasoning

5 slices peameal bacon

4 slices brioche bread

1 yukon gold potato

8 eggs – 4 for French toast, 1 for potatoes, 3 sunny side up

2-3 tbsp milk

Apple pie spice

½ pint raspberries

1 tbsp sugar

1 tbsp water

1 tbsp maple syrup

1 orange


How to make the Grand Slam Breakfast


Season the ground pork with the Country Breakfast Sausage seasoning and mix together well. Shape into four patties.


Add raspberries to a small cast iron pan, add the sugar, maple syrup and water. Place on the plancha. Allow to cook down, stirring occasionally, until raspberries thicken into a jam.


Grate the potato. Season with 1 tsp apple pie seasoning, salt and pepper. Crack in an egg and mix. Set aside.


Crack four eggs in a bowl and add the milk and ½ tsp apple pie seasoning, whisk together.


Place the sausage patties and peameal bacon on the diamond plated grill. Add the bacon to the plancha. Cook the sausage and peameal bacon until cooked through and the strip bacon until desired crispiness, flipping occasionally.


Place a square egg ring on the plancha and pour in the grated potato, spread it around evenly with a fork. Let the potato cook slightly and then remove the egg ring, flip and let the other side cook. Using the metal spatula, flatten out and break up the potato a bit so the middle is cooked. Flip as needed.


Dip each piece of bread into the egg and milk mixture, place on the plancha and allow to cook, about 2-3 minutes and then flip and let cook through.


Crack three eggs onto the plancha and fry sunny side up. Thinly slice your orange.


To plate, remove everything from the grill and place on a platter. Pour the raspberry sauce on top of the French toast, or serve separately in a small bowl. Season your eggs as desired. Then dig in!


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.

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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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