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1
Put the salt block on a gas grill, set the burners to low, and cover the grill.
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2
After 15 minutes increase the heat to medium, and after 15 minutes more increase the heat to high.
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3
Heat 15 minutes more.
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4
(If you are using a charcoal grill, you will need to preheat the block on a stove as described on page 269.
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5
Once the block is preheated, build a medium hot charcoal fire and transfer the hot block to the grill 15 minutes before cooking, using heavy grill or oven mitts.)
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6
Crack the eggs into individual ramekins, teacups, or other small containers; set aside.
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7
Brush the bread slices with oil and set aside.
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8
When the salt block is very hot (you should only be able to hold your hand above it for 2 or 3 seconds), lay the bacon slices on the block so they are parallel to one another and separated into two groups of 2 slices each.
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9
Cook until sizzling and browned on the bottom, about 3 minutes.
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10
If the coals should flare up, douse with a spray of water.
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11
Try not to get any water on the salt block.
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12
Flip the bacon.
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13
Carefully pour 2 eggs on top of each group of 2 bacon slices.
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14
Pour slowly and guide the eggs with a small spatula so that they land right on the bacon.
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15
The eggs will start to set up as soon as they hit the salt block.
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16
Dont worry if some egg white runs over the edge of the block.
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17
Cover the grill and cook for 3 to 4 minutes, until the white is set but the yolk is still runny.
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18
During the last minute, toast the bread slices over the moderate heat area of the grill.
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19
Lift each portion of bacon and eggs off the grill onto a warm plate.
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20
Add the toast and season the eggs liberally with freshly cracked black pepper.
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21
Using a grill mitt, oven mitt, or pot holders, remove the salt block from the grill grate and set aside to cool before cleaning and storing (see page 270).
