Grilled Avocados with Poached Eggs

Creamy avocado halves, quickly charred on a hot grill pan, dusted with taco seasoning and topped with a perfectly poached egg and shredded Mexican cheese.

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Dairy Free Diet, Vegetarian

Keyword grilled avocados, poached eggs

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 258kcal

Author Robin Miller

Ingredients

4 large eggs
Cooking spray
2 avocados halved and pitted
1 lime halved
1 teaspoon taco seasoning or fajita seasoning plus a little more for sprinkling over top
1/4 cup shredded Mexican cheese blend or shredded cheddar cheese
1 tablespoon chopped scallions

Instructions

To poach the eggs, bring about 3-4 inches of water to a simmer over medium-high heat (use a pan that's large enough to hold 4 eggs, such as a large saucepan or high-sided skillet). Crack the eggs into a shallow bowl or ramekin and then slide the eggs into the simmering water. Simmer for 2 minutes. Remove the pan from the heat and let the eggs sit in the hot water for 8 minutes. Drain and set aside.
Meanwhile, to grill the avocados, coat a stove-top grill pan with cooking spray and preheat to medium-high. Squeeze the lime juice on the flesh of the avocado halves. Add the avocados to the hot pan, flesh-side down. Grill for 2 to 3 minutes, until you have nice grill marks.
Flip the avocados over and season the flesh with the taco seasoning. Gently place the eggs on/in the avocado halves and top with the cheese and scallions. Sprinkle a little more taco seasoning over top and serve.

Nutrition