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 Grilled Avocado with Egg and Bacon Compote
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.
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.
Substitutions and Tips for Grilled Avocado with Egg and Bacon Compote
- 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 with Egg and Bacon Compote is one of the most amazing, decadent breakfast or brunch recipes you could serve to wow your guests. And it's Cashel Blue Cheese that puts it over-the-top!
- 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
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 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 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.
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