Kudos to Jamie Bissonette, chef and owner at Boston’s Coppa and Toro restaurants, for sharing this recipe with us. Well done, Jamie. Like Jamie, we think these grilled avocados will make your guests green over the recipe. Tell them you found it on Carapelliusa.com. Also, post your pics to Instagram using #Carapelli and #GrilledAvocados.
Grilled Avocado with Fried Egg
Author: Jessica Chiasson Wood
Recipe type: Brunch
Serves: 4
Ingredients
- For avocados:
- 1 cup Carapelli Il Numerato Extra Virgin Olive Oil
- 2 avocados, ripened
- Kosher salt, to taste
- 4 eggs
- For vinaigrette:
- ½ cup Carapelli Il Numerato Extra Virgin Olive Oil
- 6 tablespoons ginger, peeled and minced
- 6 tablespoons lime juice
- 3 each red jalapeños, seeded and diced
- 1 cup cilantro, chopped
- 1 teaspoon Kosher salt
Instructions
- In a mixing bowl, combine all vinaigrette ingredients. Season with salt, as needed. Set aside. Mixture will keep refrigerated for two days, but it is best eaten same day.
- Preheat grill to medium heat. Cut avocados in half lengthwise. Remove seed. Score avocados with a paring knife. Season with salt and drizzle each piece with a tablespoon of Carapelli.
- Fun fact worth sharing about avocados: It’s nickname as “nature’s butter” is well earned. European sailors coming to the New World used avocados in place of butter.
- Place cut side down onto grill. Cook for two minutes, change positions and cook for two more minutes. Flip avocados and grill the skin side for one minute. Remove to a plate.
- Another fun fact: the avocado is also known as an alligator pear. That said, it doesn’t taste like chicken.
- In a non-stick pan, heat remaining Carapelli. Crack the eggs one at a time and cook separately in the hot olive oil, removing with a spatula. Repeat with remaining eggs. When eggs are full cooked, place on top of each avocado piece. Top with vinaigrette.
