Grilled Avocado with Fried Egg

Grilled Avocado with Egg - Final & Appvd

Kudos to Jamie Bissonette, chef and owner at Boston’s Coppa and Toro restaurants, for sharing this recipe with us. Well done, Jamie. Like Jamie, we think these grilled avocados will make your guests green over the recipe. Tell them you found it on Carapelliusa.com. Also, post your pics to Instagram using #Carapelli and #GrilledAvocados.

Grilled Avocado with Fried Egg
 
Author: 
Recipe type: Brunch
Ingredients
  • For avocados:
  • 1 cup Carapelli Il Numerato Extra Virgin Olive Oil
  • 2 avocados, ripened
  • Kosher salt, to taste
  • 4 eggs
  • For vinaigrette:
  • ½ cup Carapelli Il Numerato Extra Virgin Olive Oil
  • 6 tablespoons ginger, peeled and minced
  • 6 tablespoons lime juice
  • 3 each red jalapeños, seeded and diced
  • 1 cup cilantro, chopped
  • 1 teaspoon Kosher salt
Instructions
  1. In a mixing bowl, combine all vinaigrette ingredients. Season with salt, as needed. Set aside. Mixture will keep refrigerated for two days, but it is best eaten same day.
  2. Preheat grill to medium heat. Cut avocados in half lengthwise. Remove seed. Score avocados with a paring knife. Season with salt and drizzle each piece with a tablespoon of Carapelli.
  3. Fun fact worth sharing about avocados: It’s nickname as “nature’s butter” is well earned. European sailors coming to the New World used avocados in place of butter.
  4. Place cut side down onto grill. Cook for two minutes, change positions and cook for two more minutes. Flip avocados and grill the skin side for one minute. Remove to a plate.
  5. Another fun fact: the avocado is also known as an alligator pear. That said, it doesn’t taste like chicken.
  6. In a non-stick pan, heat remaining Carapelli. Crack the eggs one at a time and cook separately in the hot olive oil, removing with a spatula. Repeat with remaining eggs. When eggs are full cooked, place on top of each avocado piece. Top with vinaigrette.

 

{5-Star Makeover} Apple Beignets

When the announcement of the September Makeover came out I had no idea what to do with apples, but then I got to thinking…I knew I wanted to put a Cajunlicious spin on it and then it came to me….put apple bits in beignets and wow they are delicious!

5.0 from 3 reviews
{5-Star Makeover} Apple Beignets
 
Author: 
Recipe type: Breakfast
Cuisine: French
Ingredients
  • 1 box of Café du Monde beignet mix
  • Apples of your choice, peeled and diced (I used green, they are my favorite)
  • Powdered sugar
  • Coconut oil, for frying
  • Brown bag or Sifter/small strainer
Instructions
  1. Follow directions on the back of the box for mixing beignet mix
  2. Add diced apples into the mix
  3. In a large pot heat oil to 370 degrees
  4. Carefully drop in beignets one at a time, but do not over crowd basting continually on each side until puffy and light golden
  5. Drain well on paper towel covered surface
  6. While hot add beignets and powdered sugar to brown paper bags and share or sprinkle generously with powdered sugar
  7. Enjoy!

 

Smoked Salmon & Cream Cheese Bagel

Perfect for Sunday Brunch

You will need

3 ounces of smoked salmon, sliced or flaked

Herbed cream cheese

Bagels

Directions

Spread each side of the bagel with cream cheese top with smoked salmon and enjoy with a mimosa!

Tip: To keep this low-calorie I used 100-calorie bagel thins and laughing cow herb cheese spread.

Note: This recipe can be doubled.

Creole Tomato Grit Cakes

You all know by now how much I love grits, but my husband not so much so I am always trying different ways to turn grits into something different so that we can both enjoy them. These little grit cakes were wonderful. It took the normal creamy grit that I love so much and turned it into a crispy cake and my husband loved them.

You will need

2 large Creole tomatoes, chopped & reserve 1/4 cup

2 packets of cheddar blend grits

2 packets original grits

2 slices of sharp cheddar cheese

1/2 cup diced onion

2 tablespoons butter, divided

Sliced green onion

Hot sauce

2 tablespoons peanut oil

Directions

Sauté onions in 1-tablespoon butter. Cook the grits according to the package directions with the remaining butter.

Add the tomatoes, green onion, and cheese. Stir continuously until the cheese is melted.

Pour into a rectangular baking dish. Cool in pan and then refrigerate uncovered until completely set, at least an hour.

With a 2-1/2″ round cutter, carefully cut grits into rounds and remove from pan. Dredge rounds in flour.

Heat oil in large skillet until hot. Pan-fry grit cakes until golden, about 2 minutes each side. Serve immediately with sliced tomato and hot sauce.

Tip: Make sure that the oil is hot enough before frying or the grits will begin to fall apart before browning.


Creole Tomato Grits

Nothing better signals the arrival of summer in New Orleans, like Creole tomatoes coming to market. This delicious large red, juicy, tangy, and often misshaped fruit is only grown in certain parts of south Louisiana where the soil is just right.

What you will need

2 large Creole tomatoes, chopped & reserve 1/4 cup

2 packets of cheddar blend grits

2 slices of sharp cheddar cheese

1/2 tablespoon butter

Sliced green onion for garnish

Hot sauce

Directions

Cook the grits according to the package directions with the butter.

Add the tomatoes and cheese. Stir continuously until the cheese is melted. Top with remaining tomatoes.

Garnish with green onion & hot sauce.

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