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Avocado Eggs on the Grill

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I opined in the Portobello Eggs on the Grill post as to why nobody uses the grill to make breakfast. Other than the Scotch Eggs and Blueberry Muffin Stuffed Fatty posts, I’ve got nothing resembling grilled breakfast recipes on this site. So I threw myself into this and came up with a couple gems. The portobello eggs on the grill were great and so are these where I used one of my favorite ingredients, avocado

Avocado Eggs Ingredients:

1 ripe avocado
BBQ rub (Code 3 Spices 5-0 rub in this case)
2 eggs
salt and pepper to taste
1 red jalapeno, finely diced (optional)
1 tomato, chopped

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Take a knife and run it around the circumference of the avocado pit to bisect it evenly lengthwise:

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Here’s a tip: Take the edge of the knife and tap it down hard into the side of the pit and then simply turn the knife a few degrees and if the avocado is ripe enough it will release easily from the green flesh:

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Now take a spoon and remove enough of the avocado flesh to make room for an egg:

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Dust the inside of each avocado with the Code 3 Spices 5-0 Rub:

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Then crack an egg into each avocado half, in this case some free range eggs given to my wife and I from our friends Matt and Mary Beth from the chickens they raise in their backyard:

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In case you haven’t noticed, I partially scrambled one of those eggs when I cracked it. Man do I hate a broken yolk:

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Here’s another tip: Don’t go with jumbo eggs, or even large. These are smaller as they came from a friend’s chicken coup rather than the grocery store so they were perfect in both size and the extra flavor.

I have my grill ready to go about 500 degrees:

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I placed then on the grill and leaned the skinnier ends of the avocado halves against each other to keep them from tipping down and losing the runny egg:

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After only about five minutes, you can see the egg white is firm and the yolk is still mostly runny, although in the middle it has started to harden:

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Remove from the grill, plate and garnish with salt, pepper, and for these I only went with the finely diced red jalapeño:

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Most people eat eggs with a fork, but I recommend a spoon to get the egg plus some of that warm avocado:

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The skin of the avocado is just thick enough to shield the avocado and the egg from the 500 degree grill. Using a spoon to get both egg and the warm avocado flesh made for an outstanding breakfast. And on top of that it’s completely paleo if you skip the salt as well as gluten free.

Avocado Eggs on the Grill
Grilled Breakfast: Eggs grilled inside avocado halves and topped with a little diced red jalapeno pepper
Author:
Cuisine: BBQ
Recipe type: Breakfast
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ripe avocado
  • BBQ rub (Code 3 Spices 5-0 rub in this case)
  • 2 eggs
  • Salt and pepper to taste
  • 1 red jalapeno, finely diced (optional)
  • 1 tomato, chopped
Instructions
  1. Run a knife blade around the circumference of the pit of the avocado lengthwise and remove the pit
  2. Scoop out enough of the green flesh to make room for an egg
  3. Coat the inside of each avocado half with BBQ rub
  4. Crack an egg into each half
  5. Place on a 500 degree grill for about five minutes until the egg whites are firm and the yolk is still runny
  6. Remove from the grill, plate and top with pepper, salt, finely diced jalapeno and tomato.

 

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  1. These are spectacular!

    One of my favorite grilled breakfasts is to smoke a plain fatty, cook some French toast on a griddle plate, and make a fatty sandwich between two pieces of french toast with a maple syrup compound butter.

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