Grilled Avocado with Fried Egg

By ltrodrigu

Fun facts worth sharing about avocados: Its nickname as “nature’s butter” is well earned. European sailors coming to the New World used avocados in place of butter. Also, the avocado is also known as an alligator pear. That said, it doesn’t taste like chicken!

Ingredients

• For Avocados:
• 1 cup Carapelli Il Numerato Extra Virgin Olive Oil
• 2 avocados, ripened
• Kosher salt, to taste
• 4 eggs
• For Vinaigrette:
• 1/2 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

Details

Adapted from carapelliusa.com

Preparation

Step 1

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.

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.

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 fully cooked, place on top of each avocado piece. Top with vinaigrette.