Poached Egg on Grilled Avocado with Bacon-Onion Compote and Kerrygold Cashel Blue

by valentina on May 21, 2013

Post image for Poached Egg on Grilled Avocado with Bacon-Onion Compote and Kerrygold Cashel Blue

There’s flying coach, and then there’s flying first class.

There’s fat-free frozen yogurt, and then there’s Italian gelato.

And there’s blue cheese, and then there’s Kerrygold Cashel Blue cheese!

This semi-soft, unbelievably creamy cheese has an tangy, robust flavor that spreads onto toast and melts in your mouth like butter.  It’s softer and and much less pungent than most other blue cheeses I’ve had.  And while I could be perfectly happy eating this Irish farmhouse cheese on a cracker, I created a breakfast recipe with it that might just blow your mind.

The smoky charred flavor from grilling a delicious avocado, and the sweet and crispy combination of the bacon-onion compote, compliments the slightly melted Cashel Blue in a way you will only understand it if you taste it.

And topped with a perfectly poached egg, drizzled with balsamic glaze, you will simply have a culinary experience like no other.Pure deliciousness!

I strongly encourage you to try this recipe — invite a few friends to partake in this scrumptious dish for brunch this weekend.  Add a couple fun accompaniments like a bowl of fresh strawberries, warm chocolate bread and excellent coffee (of course).

Enjoy!

P.S. I’m not knocking frozen yogurt, but let’s be honest, if it’s next to Italian gelato, which would be the winner be?

P.P.S. I am, on the other hand, knocking flying coach, it’s just not comfortable!

Poached Egg on Grilled Avocado with Bacon-Onion Compote and Kerrygold Cashel Blue

Prep Time: 35 minutes

Yield: Serves 2

Recipe

1 strip applewood smoked bacon

1-1/8 teaspoon olive oil, divided

1/2 cup thinly sliced onion

1 large ripe but firm avocado

3 tablespoons plus 1 teaspoon Kerrygold Cashel Blue

Sea salt and freshly ground black pepper to taste (Here's How to Season to Taste)

2 eggs

1/4 cup balsamic vinegar

1 teaspoon finely chopped scallions for garnish

  1. Add the bacon to a small sauté pan over medium heat. Cook until it's brown and crisp, about 3 minutes per side. Remove the bacon -- but not the bacon fat -- from the pan. Set it aside to drain a paper towel. Add the onion to the pan with the bacon fat and turn the heat to medium-high. Add 1 teaspoon of the olive oil (only if the pan is too dry), and cook, stirring frequently, until the onions are nicely caramelized , about 10 minutes. Crumble the bacon and mix it into the onions. Season to taste with salt and pepper. Set aside.
  2. Preheat a stove-top (or outdoor) grill, cut a large avocado in half, lengthwise, and remove the pit. Drizzle the remaining 1/8 teaspoon of the olive oil on the surface of each avocado half. (Use your finger tip to be sure it's evenly coated.) Sprinkle each one with salt and pepper. Flat side down, place the avocados on the preheated grill. You should hear a strong sizzling sound -- if you don't, the grill is not hot enough. Wait for the sizzle! This is what will create the lovely char marks and flavor. Grill the avocados only until they are nicely charred, about 1-1/2 minutes. Take them off the grill and very carefully remove the skin. (Cut off 1/4 to 1/2-inch from each end and then using one of the corners, gently peel the skin away.) If the avocados roll at all when the grilled side is up, cut a tiny sliver off the round side to make a base. Place both halves on a baking sheet.
  3. Add 1 tablespoon plus 2 teaspoons of the Cashel Blue Cheese to the center of each avocado half. Use your fingers to flatten it out a bit, making sure not to break the avocado. Also make sure some of the cheese is on the top surface, around the edges of the center. Then divide the bacon-onion compote between the two halves, gently pressing it into the cheese. There should still be a "hole" in the center, about half as deep as it was before adding the cheese.
  4. Poach the eggs by bringing about 3 inches of water to a boil in a small pot, or deep sauté pan. (Preferable non-stick.) Once the water is boiling, reduce it to a simmer. Crack each egg into its own small bowl and then slowly, one at a time, pour them into them simmering water, with as much space between them as possible. Turn off the heat, cover, and set the timer for 3 minutes. Then, using a slotted spoon, remove each egg and place them in a clean, dry bowl.
  5. While the eggs are poaching, make the balsamic glaze: Add the vinegar to a very small sauté pan and bring it to a strong simmer over medium-high heat. Simmer until the vinegar has reduced by a bit more than half.
  6. Now place the baking sheet with the avocados under the broiler for about 30 seconds -- just long enough to slightly melt the cheese.
  7. Place a poached egg in the center of each avocado half, drizzle with the balsamic glaze, and garnish with the scallions.

Notes

Vegetarian? Easy, simply omit the bacon and add a bit more olive oil to the onions.

To save time, you can make the bacon-onion compote up to two days ahead of time.

http://cookingontheweekends.com/2013/05/grilled-avocado-with-bacon-onion-compote-and-kerrygold-cashel-blue-cheese/

This is not a sponsored post — Kerrygold sent me Cashel Blue for recipe testing.  All opinions are my own.

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{ 16 comments… read them below or add one }

Cheryl | Black Girl Chef's Whites May 21, 2013 at 8:38 pm

I just drooled on my keyboard.

Reply

valentina May 22, 2013 at 4:33 am

Cheryl, you are too funny. :-)

Reply

Jeanne @JollyTomato May 21, 2013 at 9:52 pm

Whoa. AMAZING. You’re right, this is a first-class breakfast!

Reply

valentina May 22, 2013 at 4:34 am

Thanks, Jeanne. I’m thinking you have some Cashel Blue at your house, too. Isn’t is amazing!? I’m in love.

Reply

Natalie || The Devil Wears Parsley May 21, 2013 at 11:53 pm

This is gorgeous, Valentina!!

Reply

valentina May 22, 2013 at 4:40 am

Thanks so much, Natalie! :-)

Reply

bob May 23, 2013 at 3:19 pm

very nice. TOP notch way to start your day. dig the images

Reply

valentina May 29, 2013 at 4:09 am

Thanks so much, Bob! Coming from you, I’ll take that as a HUGE compliment. :-)

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Colette @ JFF! May 23, 2013 at 7:54 pm

V, you put all my fav rich foods together into a beautiful dish.

Reply

valentina May 29, 2013 at 4:09 am

Colette, I just love your comments. Thank you! :-)

Reply

Blanca May 23, 2013 at 9:50 pm

Only you can make my mouth water with blue cheese (not a fan)! Almost tempted… Almost. Would it be a sin to substitute? Well you got my wheels turning.

Reply

valentina May 29, 2013 at 4:08 am

Thanks you, Blanca. Substituting is not a sin! :-) A bit of grated Gruyere might be nice — it melts really well, and its nutty flavor would be great with the sweet onions. Enjoy!

Reply

Christy May 23, 2013 at 10:28 pm

Ummmm . . . wow! Gorgeous! This is truly a show-stopper.

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valentina May 29, 2013 at 4:06 am

Christy, thanks so much!

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David May 27, 2013 at 3:58 pm

Oh…. I think I will be shopping for Castel Blue today! I just saw Kerrygold butter, so I am hoping this will be an easy search. I have never grilled – or even cooked a an avocado. I was always told it makes them bitter. But I think those comments came from non-creative minds – can’t wait to try this!

Reply

valentina May 29, 2013 at 4:14 am

David, I’m certain you will love the Cashel Blue, and the butter is quite a treat, too. :-)

Reply

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