Grilled Avocados with Eggs Recipe
A quick and elegant Grilled Avocados with Eggs Recipe featuring smoky-charred avocado halves filled with runny eggs, seasoned simply and topped with fresh herbs—perfect for a nutritious brunch or breakfast that balances healthy fats and protein in every bite.
Ingredients
- 2 large ripe Hass avocados
- 4 large eggs
- 1 tablespoon extra‑virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Optional garnishes:
- Chopped cilantro or parsley
- Crumbled feta or queso fresco
- Chili flakes or smoked paprika
- Lime wedges
- Salsa verde or pico de gallo
- Sriracha or your favorite hot sauce
Instructions
- Preheat the grill: Heat to medium‑high (375–400 °F / 190–204 °C). Clean and oil grates.
- Prep avocados: Halve and pit; scoop out about 1–2 tbsp of flesh from each half to enlarge the cavity. Brush cut sides with olive oil; season with salt and pepper.
- Grill avocados: Place cut‑side down; grill 3–4 minutes until char marks appear. Flip and grill 1–2 minutes more to warm through.
- Fill with eggs: Transfer avocados to a plate. Crack one egg into each cavity, seasoning lightly with salt and pepper.
- Cook eggs: Return to grill over indirect heat. Cover (or tent with foil) and cook 5–8 minutes, depending on yolk preference (5 min for very runny, 8 min for fully set).
- Garnish & serve: Drizzle with salsa or hot sauce, sprinkle herbs, cheese, or chili flakes, and serve immediately with lime wedges.
Notes
- Storage: Best eaten fresh; to reheat, warm in a 300 °F oven for 5–7 minutes (yolks will firm up).
- Make‑ahead: Halve and oil avocados up to 4 hours ahead; store covered in the fridge and season again before grilling.
- Variations:Mexican-style: Top with pico de gallo, queso fresco, and cilantro.
- Mediterranean twist: Add olives, cherry tomatoes, and a drizzle of balsamic glaze.
- Bacon & Cheddar: Stir bacon bits and shredded cheddar into the egg before grilling.
- Vegan option: Fill with seasoned silken tofu instead of eggs, grill as directed.