Grilled Avocado with Egg and Bacon Compote is one of the most amazing, decadent breakfast or brunch recipes you could serve to wow your guests. Add Cashel blue cheese and a balsamic glaze, and it's over-the-top! 
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, which is the "icing on the cake" in this Grilled Avocado and Egg recipe.
What is Cashel Blue Cheese?
Cashel Bule is a semi-soft cheese that's unbelievably creamy. It has a tangy, robust flavor that spreads onto toast and melts in your mouth like butter. This cheese is 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 built this Grilled Avocado with Egg and Bacon Compote around it, for a mind-blowing brunch recipe.
How to Grill an Avocado
- Start by preheating a stove-top (or outdoor) grill, cut a large avocado in half, lengthwise, and remove the pit.
- Next, drizzle olive oil on the flat surface of each avocado half. Use your finger tip to be sure it's evenly coated.
- Then sprinkle the avocado with salt and pepper.
- Now grill the avocados, flat side down, until they're nicely charred.
- Finally, to remove the skin, cut off ¼ to ½-inch from each end and then gently peel the skin off.
(More detailed instructions are below.)
How to Make this Grilled Avocado
There are six steps to making this recipe -- and when they're broken down, you'll see it's easy.
- Make the bacon compote with onion.
- Grill the avocado.
- Poach the eggs.
- Make the balsamic glaze.
- Assemble.
- Broil.
The smoky charred flavor from grilling a delicious avocado is amazing. And the sweet and crispy combination of the bacon compote with caramelized onion compliments the slightly melted Cashel Blue cheese in a way you will only understand 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.
Recipe Tips and Substitutions
- Vegetarian? Use a bit more olive oil with the onions and omit the bacon.
- Can't get Cashel Blue? Use another blue cheese you love.
- You can make the compote up to a couple of days ahead of time, keeping it refrigerated until you're ready to use it.
- It's important not to peel the avocados until after they've been grilled.
- The avocados can be grilled up to an hour ahead.
- The eggs should be poached and added to this dish at the last moment before serving.
I hope you enjoy the Grilled Avocado with Egg and Bacon Compote as much as I do!
This is not a sponsored post -- Kerrygold sent me Cashel Blue for recipe testing. All opinions are my own.
Grilled Avocado and Egg with Bacon Compote
Ingredients
- 1 strip applewood smoked bacon
- 1⅛ teaspoon olive oil, divided
- ½ cup onion, thinly sliced
- 1 large ripe but firm avocado
- 3 tablespoons plus 1 teaspoon Kerrygold Cashel Blue
- salt and freshly ground black pepper to taste
- 2 large eggs
- ¼ cup balsamic vinegar
- 1 teaspoon scallions for garnish, finely chopped
Instructions
- 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 on 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.
- Preheat a stove-top (or outdoor) grill, cut a large avocado in half, lengthwise, and remove the pit. Drizzle the remaining ⅛ 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 1½ minutes. Take them off the grill and very carefully remove the skin. To do this, cut off ¼ to ½-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.
- 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.
- 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.
- 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.
- Now place the baking sheet with the avocados under the broiler for about 30 seconds -- just long enough to slightly melt the cheese.
- Place a poached egg in the center of each avocado half, drizzle with the balsamic glaze, and garnish with the scallions.
NUTRITION
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Cheryl | Black Girl Chef's Whites
I just drooled on my keyboard.
valentina
Cheryl, you are too funny. 🙂
Jeanne @JollyTomato
Whoa. AMAZING. You're right, this is a first-class breakfast!
valentina
Thanks, Jeanne. I'm thinking you have some Cashel Blue at your house, too. Isn't is amazing!? I'm in love.
Natalie || The Devil Wears Parsley
This is gorgeous, Valentina!!
valentina
Thanks so much, Natalie! 🙂
bob
very nice. TOP notch way to start your day. dig the images
valentina
Thanks so much, Bob! Coming from you, I'll take that as a HUGE compliment. 🙂
Colette @ JFF!
V, you put all my fav rich foods together into a beautiful dish.
valentina
Colette, I just love your comments. Thank you! 🙂
Blanca
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.
valentina
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!
Christy
Ummmm . . . wow! Gorgeous! This is truly a show-stopper.
valentina
Christy, thanks so much!
David
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!
valentina
David, I'm certain you will love the Cashel Blue, and the butter is quite a treat, too. 🙂
David @ Spiced
I love this! You know how I feel about grilling recipes, so the thought of a grilled avocado topped with a creamy blue cheese sounds awesome. I just looked and unfortunately Cashel Blue isn't available in our area. I'll still try this idea with another blue cheese, though. It's right up my alley in terms of flavors!
valentina
Thanks so much, David. I think you'll love it with any cheese you choose. Here's to grilling season. 🙂 ~Valentina
Ron
Oh, Valentina, you hit a home run with this one. It has to be made in our kitchen soon. We don't get Kerrygold Cashel Blue here but it was the only butter I used when we lived in the US. Not to worry, we have some pretty decent Danish blues available over here that I'll use for this. I can't wait to try this one for next Sunday's brunch.
valentina
Thank you, Ron. I bet you have all sorts of delicious Danish cheeses to choose from. I hope you love this. Thanks for stopping by, and I hope you and your family are staying well. 🙂 ~Valentina
Piya
I love this. Grilled avocado sounds so yummy Valentina.
valentina
Thanks, Priya! Enjoy. 🙂 ~Valentina
Kelly | Foodtasia
Valentina, this grilled avocado is so decadent and drool-worthy! Amazing flavors and love that blue cheese!
valentina
Thanks, Kelly. Hope you try it. 🙂 ~Valentina
Marissa
What a gorgeous dish, Valentina! I'm going to seek out this blue cheese - we use and love Kerrygold butter all the time, but I've never tried their cheese!
valentina
I also LOVE Kerrygold butter. Love! Hope you find the cheese -- if not, another blue you like will work. Enjoy and thank you. Stay well. 🙂 ~Valentina
Jeff the Chef
This looks great! I've never had grilled avocado. I do love avocado with bacon, though, and with egg, so … yeah!
valentina
Awesome, Jeff. Hope you try and enjoy. Thanks for visiting to check it out. 🙂 ~Valentina
John / Kitchen Riffs
Terrific dish. That bacon compote is neat. Thanks!
valentina
Thanks, John! 🙂 ~Valentina
Dawn - Girl Heart Food
Holy moly YUM! Blue cheese, avocado and egg? You're speaking my language here with this one! I know hubby would enjoy too. Trying this weekend for Saturday brunch 🙂
valentina
Hope it's a great brunch, Dawn. Thank you for visiting! 🙂 ~Valentina