Avocado Eggs on the Grill

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. Oh, wait, I’ve got a couple more. Sausage and Egg Breakfast Skillet and these Breakfast Tacos cooked inside. 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 for these Avocado Eggs on the Grill. 

Avocado Eggs on the Grill Ingredients:

• 1 ripe avocado
• BBQ rub
• 2 eggs
• salt and pepper to taste
• 1 red jalapeno, finely diced (optional)
• 1 tomato, chopped

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

Pro 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. If the avocado is ripe enough it will release easily from the green flesh:

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

Dust the inside of each avocado with the rub:

Then crack an egg into each avocado half.

These are free range eggs:

In case you haven’t noticed, I partially scrambled one of those eggs when I cracked it.

Man do I hate a broken yolk:

Here’s another pro 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.  They were perfect in both size and the extra flavor.

How to Grill Avocado Eggs

I have my grill ready to go about 500 degrees. 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:

And yes, it hurts my soul that the yolk is broken there! 

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:

Plate and Garnish

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

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

Avocado Eggs on the Grill Recap:

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.

If you have any questions or comments about these Avocado Eggs on the Grill, feel free to leave them below or send me an email. 

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Recipe Card:

Print Recipe

Avocado Eggs on the Grill

Grilled Breakfast: Eggs grilled inside avocado halves and topped with a little diced red jalapeno pepper

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Breakfast

Cuisine: BBQ

Servings: 2

Ingredients

• 1 avocado
• your favorite BBQ rub
• 2 eggs
• salt and black pepper to taste
• 1 red jalapeno pepper finely diced (optional)
• 1 tomato chopped

Instructions

• Run a knife blade around the circumference of the pit of the avocado lengthwise and remove the pit
• Scoop out enough of the green flesh to make room for an egg
• Coat the inside of each avocado half with BBQ rub
• Crack an egg into each half
• Place on a 500 degree grill for about five minutes until the egg whites are firm and the yolk is still runny
• Remove from the grill, plate and top with pepper, salt, finely diced jalapeno and tomato.

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

See Full Bio

BBQ Grilling

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This article was initially published on: July 21, 2013