Mexican Grilled Avocado Eggs with Fresh Tomato Salsa
For the Avocado Eggs
  • 2 large avocados
  • 1/2 cup Queso Fresco Shredded
  • Juice of 1/2 lime
  • 4 eggs
For the Salsa
  • 1 Cup Grape tomatoes quartered
  • 1 Tbsp cilantro chopped
  • Juice of 1/2 lime
  1. Preheat grill to 350˚F (180˚C).
  2. Make foil ‘boats’ for the avocados to sit in by folding up the sides of four pieces of aluminum foil.
  3. Cut avocados in half lengthwise and remove pits then scoop out the avocado with a spoon, leaving a little around the sides.
  4. Throw the avocado into a blender with the lime juice and blend for a few seconds.
  5. Spoon mixture back into the avocado shells and smooth it out so that the filling is flush with the top of each shell.
  6. With the back of the spoon, create a well in each avocado half that is large enough for an egg to fit into.
  7. Place avocado halves into the foil boats. Crack an egg into a small bowl, then gently transfer into avocado. Be sure not to break the yolk. Repeat with remaining eggs and avocado halves.
  8. Carefully place avocados and eggs onto your grill and cook with the lid down until whites are set, approximately 20 minutes.
  9. Meanwhile, prepare your salsa by combining the tomatoes, cilantro, lime juice and salt.
  10. Serve avocado eggs immediately, topped with the fresh salsa.