These Avocado Eggs are a fun and super easy breakfast, lunch, or snack. Serve them with your favorite hot sauce or salsa for more flavor.
TIP: To take these to the next level, serve these avocado eggs with crispy bacon and hash browns for a full breakfast spread. Don’t forget the orange juice!
Step-by-step instruction without your screen going to sleep
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
Utensils
Grill Grate
Small Bowl
Whisk
Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HI, and set the time to 10 minutes. Select START/STOP to begin preheating.
Step 2
While the unit is preheating, cut the avocados in half lengthwise and remove the pits, but leave the skin on. You may need to scoop out some of the green flesh so the egg fits once added. Set the extra flesh aside to use as an additional topping later.
Step 3
In a small bowl, whisk together the olive oil, salt, and pepper. Brush the seasoned olive oil on the flesh of the avocados. Then, crack an egg into the center of each
avocado half.
Step 4
When the unit beeps to signify it has preheated, place the avocados on the grill, egg-side up. Close the hood and grill for 10 minutes.
Step 5
Cooking is complete when the egg whites are firm. Remove the avocados from the grill. Garnish with the reserved avocado and top with your favorite hot sauce or salsa, if desired.
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HI, and set the time to 10 minutes. Select START/STOP to begin preheating.
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
Step 2 of 5
While the unit is preheating, cut the avocados in half lengthwise and remove the pits, but leave the skin on. You may need to scoop out some of the green flesh so the egg fits once added. Set the extra flesh aside to use as an additional topping later.
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
Step 3 of 5
In a small bowl, whisk together the olive oil, salt, and pepper. Brush the seasoned olive oil on the flesh of the avocados. Then, crack an egg into the center of each
avocado half.
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
Step 4 of 5
When the unit beeps to signify it has preheated, place the avocados on the grill, egg-side up. Close the hood and grill for 10 minutes.
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
4
ripe avocados, divided
3 tablespoons
extra-virgin olive oil
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
8
small eggs
Hot sauce or salsa, for garnish (optional)
Step 5 of 5
Cooking is complete when the egg whites are firm. Remove the avocados from the grill. Garnish with the reserved avocado and top with your favorite hot sauce or salsa, if desired.
