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Avocado Eggs on the Grill

Avocado Eggs on the Grill


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Try this avocado and egg combo for breakfast

We're seeing more and more breakfast recipes with the avocado and egg combo, and this recipe makes it possible to enjoy the two together, grilled. The avocado is given an extra dose of flavor from barbecue seasoning, and then serves as a protective, and delicious, shell for the egg to cook in.

Notes

Back to Avocado 101!

Ingredients

  • 1 ripe avocado
  • Pinch of barbecue rub
  • 2 eggs
  • Salt and pepper, to taste
  • 1 red jalapeño, finely diced (optional)
  • 1 tomato, chopped

Before you begin, you'll want to have a perfectly cooked medium boiled egg. If you have no idea how to do that, no sweat—it's easy! Just place 1 egg in boiling water, lower the heat to medium, and then cook for 8 minutes. Shock the egg in ice water and then peel immediately. The yolk will be just slightly runny in the middle while the outside is firm to the touch.

Now that your egg is prepared, layer one piece of bread with half of the gouda cheese, the entire sliced avocado, the entire crumbled egg, a drizzle of Sriracha, the remaining cheese and then the other piece of bread. Butter both sides of the sandwich and set aside.

Place the buttered sandwich in a cast-iron skillet or panini press, and cook until the exterior is crispy and golden and the interior is melty and irresistible.

Allow to sit for a few minutes to firm up and then serve. Don't forget to share!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.


AVOCADO POACHED EGGS WITH SALSA AND GRILLED CROSTINI

Makes: 6 servings
Number of Ingredients: 15
Recipe by: Chef Paulette Bilsky

NOTE: A good store bought salsa can be substituted to make the recipe simpler and still taste delicious. The best place to find fresh salsa is in the produce section of your local grocery store.

SALSA INGREDIENTS

  • 4-5 grilled tomatoes* cut in quarters
  • 1 medium onion cut in quarters and grilled
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 1/2 teaspoons fresh lime juice
  • 1 teaspoon finely chopped jalapeño (remove seeds to reduce heat)
  • 2 cloves garlic lightly grilled
  • 1 tablespoon olive oil
  • Salt and pepper for taste

NOTE: To grill the tomatoes, onions, and garlic, preheat the ElectriChef Grill to 450℉ and spray with canola spray. Place vegetables on the grate and close lid for about 8-10 minutes and turn once for another 6-8 minute or when the tomatoes and onions have a slight char.

  • Chop half of the tomatoes and onions into smaller chunks and place in a medium size glass bowl.
  • Place the other half of tomatoes, onion and garlic into a blender and purée. Pour mixture into the first bowl, add lime juice, cilantro, jalapeño, olive oil and salt and pepper to taste. Set aside.

Avocado Eggs on the Grill - Recipes

Fire up your grill to medium high heat, approximately 500-625°F (260-330°C), set for direct grilling.

Cut the avocados in half and remove the pit. Squeeze a little lime juice onto the cut side of each avocado half and brush it about. Next brush with a little olive oil and season to taste with a pinch of salt. Set aside.

Brush the steaks all over with approximately 1-2 tsp (5-10 mL) of olive oil. Season steaks with steak spice, pressing/rubbing the spices into the meat so they adhere. Set aside.

Grill avocado halves cut side down for 2 to 3 minutes to lightly char the flesh. Remove from grill and scoop the avocado flesh from the skin and place in a bowl. Discard skin. Using a fork coarsely mash the avocado, leave it a little chunky. Squeeze the remaining lime juice over the avocado. Add red onion, jalapeno peppers and ½ cup (125 mL) of chopped fresh cilantro. Add 2 tbsp (30 mL) of olive oil and season to taste with salt and freshly ground black pepper. Gently mix, cover and set aside keeping cool.

Using a vegetable peeler shave the asparagus spears into thin strips. Set aside.

Mix the chopped green onion and radish with 1 tbsp (15 mL) chopped fresh cilantro and set aside.

Grill steaks for 4 to 5 minutes per side for medium rare doneness. Set aside to rest, keeping warm.

Working quickly, heat frying pan over medium high heat on the side burner of your grill or directly on the grill. Melt the butter. When it begins to bubble, add the asparagus shavings and sauté for 1-2 minutes to soften. Crack eggs on top of the asparagus and fry the eggs sunny side up for 2 to 3 minutes. Sprinkle each egg with 1 tbsp (15 mL) of shredded smoked cheddar cheese. Season to taste with salt and freshly ground black pepper. Remove from heat and set aside.

Toast the bread slices on the hot grill until golden brown and crisp. Divide avocado mash into 4 equal parts and spread one part on each slice of toast. Slice the steaks and divide into four equal parts placing one part on top of each avocado toast.


Avocado and Egg Grilled Cheese For this month’s The Secret Recipe Club assignment, I received Amy’s Cooking Adventures. It’s hard to believe that Amy grew up not cooking at all, because her recipes now sound so delicious and the results look beautiful. I had a tough time choosing among Amy’s tasty recipes. Some of my favorites included Spinach & Artichoke Pizza, Yamburgers, Avocado, Cucumber, & Turkey Sandwich (maybe mashed chickpeas as a turkey substitute) and Heart Healthy Vegetable Alfredo. But I simply could not resist this recipe for Avocado & Egg Grilled Cheese … it looks and sounds fantastic. I’m not a big fan of runny egg yolks, so I couldn’t bring myself to do the over easy eggs, but I challenged myself a little bit and strayed away from my usual scrambled. Topped with fresh guacamole, cheese and spinach on homemade honey whole wheat bread, these delectable sandwiches are not your Mama’s grilled cheese. So incredible. Avocado and Egg Grilled Cheese Adapted from Avocado & Egg Grilled Cheese. Ingredients for 4 sandwiches 4 eggs (the adults had fried over hard and the kids scrambled) 8 slices Honey Whole Wheat Bread 1 cup shredded Mexican cheese, divided 1 cup Loaded Guacamole (we left out the serranos for the kids) small handfuls spinach leaves, roughly shredded butter Meanwhile, butter one side of each slice of bread. On the unbuttered side of one slice, sprinkle half the cheese. Add the guacamole in large spoonsful, then spread it to the edges of the bread. Add the spinach leaves and the fried (or scrambled) egg. Top with the remaining cheese and slice of bread, buttered side up.Place the sandwiches 1 or 2 at a time into the hot skillet. Cook for 1-2 minutes or until the bread is toasted, flip and cook and additional 1-2 minutes or until the bread is toasted and cheese is melted. The Results Oh my gosh, this is delicious! I already new I loved our guacamole, but I’d never thought to have it on an egg sandwich. Egg sandwiches are our favorite late night meals. I usually have the scrambled egg patty like the kids got here, but I decided to branch out and do the fried egg since we’d just gotten some farm fresh eggs. I absolutely love the white part of fried eggs…so crispy and delicious. And this time the yolk was pretty good, too. I’m not sure I could go all the way like Amy and fry it over easy…but maybe some day. The kids and adults all devoured these sandwiches. A definite repeat. This recipe is best made fresh because you don’t want to re-cook the eggs or avocado. If you want to prep things in advance, I’d recommend prepping the garnishes. This baked avocado and egg recipe takes just 10 minutes to prep, so it’s fast, even if you don’t make it ahead of time. Block Reason: Access from your area has been temporarily limited for security reasons Time: Thu, 27 May 2021 18:54:04 GMT

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Breakfast Salads with Avocado

You read that right. We&aposre starting our day with salad. Make a savory breakfast salad or take it sweet. Either way, fresh avocado ties in deliciously.

Breakfast Salad

Yes, salad can be𠅊nd is—on the breakfast menu. This salad hits all the breakfast categories: eggs, bacon, fruit, nuts, and even bagel pieces in place of croutons. Cook the egg on top just to your liking, whether poached, sunny-side up, over-hard, or hard-boiled. We&aposre fans of any method with a runny yolk so it can serve as extra "dressing."

Avocado and Caramelized Pineapple Salad

Here’s a fresh take on fruit salad for your next brunch gathering: sweet, caramelized pineapple is balanced with hot chili powder, creamy avocado, sweet berries, and crisp romaine lettuce.

Avocado Egg Salad

This low-carb breakfast is creamy thanks to mayo and, obviously, avocado, with a surprisingly fresh hit of bright lemon juice and juicy tomato slices. The walnuts and hard-boiled eggs fuel you with 10 grams of protein so you&aposll be satisfied until lunch.


Avocado Cheddar Grilled Cheese Egg in the Hole

Avocado Cheddar Grilled Cheese Egg in the Hole combines three of my favorite things: grilled cheese, avocado toast, and a sunny side up egg. What more could you want? This meal is the ultimate brunch.

Did you know that April is national grilled cheese month?! I created this Avocado Cheddar Grilled Cheese Egg in the Hole to celebrate! Some foods get a day, but I am glad that grilled cheese gets a full month. There are just so many delicious ways to serve it!

A classic grilled cheese gets a major upgrade by adding mashed avocado and a runny egg in the middle. It is a grown up version of egg in the hole – a breakfast that I fondly remember my mother making for me when I was a kid. This version is even better, because I think we can agree that cheese and avocado make most things better.

The total preparation time for this meal is just about 20 minutes. It takes a little longer than a typical grilled cheese because you need to add the egg after the first side of the grilled cheese has toasted. So toast one side, use a cookie cutter to make the hole (bonus if it heart-shaped), and then add the egg! Once you add the egg, cover the pan and let the grilled cheese cook for about another 6-8 minutes.

Since a grilled cheese sandwich is obviously thicker than a slice of bread, you want to make the hole smaller. My mom always used a cup to make the hole in the bread, but you are going to want to use a cookie cutter to easily cut through the grilled cheese. I used a heart shaped cookie cutter, but most shapes will work.

The secret to adding the avocado is to mash it. Sliced avocado is so slippery! You need to mash it. Avocado is a delicious addition to most sandwiches, and it tastes even better when it doesn’t slip out and fall on your plate.

If you wanted to… you could add bacon to the sandwich. Because bacon is always a good idea.


  • 4 slices of Bacon
  • 5 Eggs
  • Salt and Pepper
  • 4 slices of Bread
  • about 2 tablespoons Butter
  • 1 tablespoon Mayonnaise
  • 1/2 of an Avocado, mashed
  • 3 slices of Tomato
  • a handful of Spinach or Arugula
  • 1/2 cup shredded Cheddar
  • 1/2 cup Butterkäse

First start cooking the bacon. Place the bacon a baking sheet lined with foil and bake in the oven at 400 degrees for about 10 minutes, until crisp. Then place the cooked bacon on a paper towel and blot the excess grease.
While the bacon cooks, prepare the eggs. Crack the eggs into a bowl and whisk them together. Then melt 1 teaspoon of butter in a skillet over medium heat. Add the eggs, season with salt and pepper, and stir frequently to scramble.
Once the eggs are cooked, assemble the grilled cheese. Butter the outside of the slices of bread. Spread 1/2 tablespoon of mayonnaise on top of one of the slices of bread, and spread mashed avocado on top of the other slice of bread. Layer the bacon, tomatoes, spinach, and egg on top of the bread, spreading a thin layer of cheese between each layer. Repeat this process to make the second sandwich.
Heat a clean skillet over medium heat. Toast each side of the sandwich until golden brown. Serve immediately.


Watch the video: Grillet avocado: Paleo- og Keto -venlig opskrift (October 2022).