15 minutes
Yield: 4 servings
Ingredients
Grilled Southwestern-style Sausage:
* 4 cloves garlic, finely chopped
* 1 pound ground pork
* 1 tablespoon ancho chile powder
* 2 teaspoons chile de arbol
* 2 teaspoons kosher salt
* 1 teaspoon ground coriander
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground cumin
* 2 tablespoons Mexican oregano, finely chopped
* 2 tablespoons cilantro leaves, finely chopped
Scrambled Eggs:
* 12 large eggs
* Salt and freshly ground pepper
* 3 tablespoon chives, finely chopped
* 3 tablespoons unsalted butter
Sandwiches:
* 4 bagels, split
* 4 slices Monterey jack cheese
Directions
Sausage:
Heat grill to medium-cooked. Combine all ingredients in a bowl, being careful not to overmix. Divide the sausage mixture into 8 (4-ounce) patties. Grill until cooked completely through, about 4 minutes per side.
Eggs:
Heat grill to medium-cooked. Whisk together eggs, salt, pepper and chives in a medium bowl. Melt the butter in a 9-inch skillet on the grates of the grill. Add the eggs and stir until soft curds form. Remove from the heat.
Assemble:
Place bagels (cut side down) on the grill and toast until lightly golden brown about 45 to 60 seconds. Remove the bagel tops from the grill. Turn the bagel bottoms over and top each with a slice of cheese and let the cheese melt about 30 seconds. Top the cheese with a sausage patty and then divide the eggs among the patties. Top with the bagel tops, close the cover and just let heat through about 1 minute. Remove from heat and serve immediately.
