Grilled Avocado With Egg

Name: Grilled Avocado With Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving
Ingredients: 1 ripe avocado; 2 eggs; 1/2 teaspoon extra virgin olive oil; 3 cups kale; 2 teaspoons extra virgin olive oil; salt and pepper; Black fermented garlic seasoning; hot sauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2
Calories
317 kcal
Course
Others

Grilled Avocado With Egg

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 ripe avocado
2 eggs
1/2 teaspoon extra virgin olive oil
3 cups kale chopped
2 teaspoons extra virgin olive oil
salt and pepper
Black fermented garlic seasoning or other garlic seasoning
hot sauce optional

Add to Shopping List

Instructions

Get your ingredients together before you begin.
Heat your grill to high heat.
Slice the avocado in half lengthwise. Remove the pit from the avocado. Depending on the size of the avocado, the pit, and your eggs, you may want to remove a little bit of the avocado fruit. You want it to be a big enough hole so that the egg can fit into it without spilling over. If you do remove some of the avocado, set it aside and we will add it to your final plate.
Now, it’s time to grill the avocados. Drizzle the extra virgin olive oil on each avocado half.
Place the avocado halves, flat side down, on the grill. Grill for about 4-5 minutes or until the grill marks appear. You want to have visible grill marks, but without the avocado sticking to the grill. High heat is the key here.
Gently crack one egg first into a small bowl, this will assure you have no shells and for easy pouring into the avocado.
Remove the avocados from the grill. Now, pour one egg into each avocado half into the hole where the pit was.
Gently place the avocado halves (this time flat side up) on the grill. Close the grill and allow the eggs to cook for 5-6 minutes. This time may depend on how hot your grill is, but you want the egg whites to be cooked through.
Remove the avocados from the grill.
To prepare the kale, heat a large skillet on high heat. Add 1 teaspoon of extra virgin olive oil.
Add the kale to the skillet and drizzle the other teaspoon of olive oil. Saute the kale until it’s wilted and slightly crispy on the edges. Season with salt and pepper.
Prepare two plates by plating half of the kale on each plate. If you have extra avocado from earlier, you can place it on top of the kale now.
Gently scoop the avocado halves out of the skin using a large spoon. Try to keep the entire half intact. Place one avocado half on each plate on top of the kale (and extra avocado, if applicable).
Season with more salt and pepper, if desired. Garnish with the garlic seasoning and hot sauce.

Nutrition Information

Show Details

Calories 317kcal (16%) Carbohydrates 18g (6%) Protein 12g (24%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 164mg (55%) Sodium 108mg (5%) Potassium 1042mg (30%) Fiber 7g (28%) Sugar 1g (2%) Vitamin A 10424IU (208%) Vitamin C 131mg (146%) Calcium 188mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 317 kcal

% Daily Value*

Calories	317kcal	16%
Carbohydrates	18g	6%
Protein	12g	24%
Fat	25g	38%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	164mg	55%
Sodium	108mg	5%
Potassium	1042mg	22%
Fiber	7g	28%
Sugar	1g	2%
Vitamin A	10424IU	208%
Vitamin C	131mg	146%
Calcium	188mg	19%
Iron	3mg	17%