Mushroom and Eggs

• Preheat the grill to medium heat, between 320°F - 356°F.
• Wipe the mushroom caps with a dry paper towel and remove the stems.
• Scrape out the black gills with a spoon and be careful not to break the edges as you need them in tact to keep the eggs from spilling out.
• Brush some olive oil on the mushroom caps and place them cap side down on the grill.
• Pack your bacon asparagus spears and sausages on the grill and crack an egg in each mushroom, top them with a crack of coarse salt and pepper, finish them off with some grated cheese and close the lid.
• The eggs will cook between 12 - 15 minutes depending on how you'd like them done.
• Lightly brush the cherry tomatoes with olive oil and place them on the grill, when you open the lid to flip the sausages and bacon, roughly at the 6 - 7 minute mark.
• Keep your bacon on the grill the entire time if you want it nice and crispy.
• Crack some black pepper and coarse salt on the mushrooms and tomatoes and sprinkle some freshly chopped chives over the eggs.

Asparagus

• Grab three asparagus spears and take a piece of bacon and wrap them around the asparagus and use a toothpick to keep it all together.