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!
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.