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 Also, post your pics to Instagram using #Carapelli and #GrilledAvocados.

Grilled Avocado with Fried Egg
Recipe type: Brunch
  • 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
  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.


Olive Oil Torte

Trenta Grana Torte - Final & Appvd

These tortes are adorable and equally delicious. Before you have nothing but empty soufflé cups and big smiles, snap off a few shots of them and post to Instagram or your favorite sharing platform. Use #Carapelli #OIiveOilTorte and you’ll find your way on

4.0 from 2 reviews
Olive Oil Torte
Recipe type: Spring Recipe
  • ¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil,
  • plus more for coating
  • 5 egg yolks (beaten to ribbons)
  • 2 egg whites (whipped to hard peaks)
  • ½ cup fresh cream (whipped)
  • 1 tablespoon all-purpose flour
  • ½ cup Trentingrana cheese (if unable to locate, use a similar
  • hard, mature Italian cheese like Parmigiano-Reggiano)
  • Salt and pepper, to taste
  • 1 cup soft herb salad (chives, tarragon, parsley and basil)
  • ½ lemon, zest and juice
  1. Combine egg whites and cream. Gently fold.
  2. In a standing mixer, beat half of the Carapelli with all the flour and cheese into the egg yolks over medium-high speed. Then fold in egg and cream mixture.
  3. Fill a large baking pan half full with water. Place into a 275ºF oven.
  4. Coat 4-6 soufflé cups with Carapelli and fill to top with torte batter. Cover with foil and bake until set, approximately 35 minutes. While you’re waiting, enjoy some Carapelli with fresh bread. Yum. Or better yet, try a project from our Occasions page.
  5. Garnish with a simple salad of herbs, lemon, the remaining Carapelli and chards of cheese. The torte can be served hot, room temperature or cold.



Celebrate Potatoes this St. Patrick’s Day

Potato and Chorizo Frittata

When you’re busy picking out your green outfit this St. Patrick’s Day to avoid getting pinched, don’t forget about one of the best parts of the holiday: the food! From soda bread to corned beef and cabbage, Ireland boasts some delicious traditional food options, but the one food that Ireland is known for more than any other is potatoes.

As a staple of many people’s diets and as one of the most versatile foods out there, potatoes deserve some recognition. And what better day to celebrate them than St. Patrick’s Day? Keep reading to find out all of the ways you can and should be using potatoes:


Potatoes are crucial part of any savory brunch, and while hash browned potatoes are the most famous version, there are dozens of other ways to start off your morning with potatoes. Mix potatoes into casseroles and egg bakes or fry them up as potato pancakes. You can even use potatoes to form the crusts of breakfast quiches.


You may not eat potatoes for lunch on a regular basis, but you should be! Sweet potatoes are full of nutrients and make wonderful additions to green salads when they’re roasted. Picnic-style potato salad also makes a hearty lunch option, along with a hot cup of sweet or baked potato soup. And of course, no sandwich is complete without a side of potato chips! Try baking or frying up your own at home.


When it comes to dinnertime, there are limitless ways to use potatoes. Roasted red potatoes make wonderful accompaniments to roasted and grilled meats, as do baked, mashed or stuffed baked potatoes. Potatoes can also be used in casseroles, either as an entrée or side dish, in curries, and even as pizza dough.


Dessert is where sweet potato recipes really get to shine. Brown sugar and sweet potatoes is one of the tastiest combinations out there, and you can make all sorts of different desserts with sweet potatoes. Sweet potato pie, sweet potato cheesecake, sweet potato pudding and sweet potato cake are just some of the deliciously sweet ways to use them—the possibilities are endless.


Did you think French fries really wouldn’t make the list? Fried potatoes, whether as sweet potato fries, waffle fries, curly fries or tater tots, are great guilty pleasures. Cover them in cheese, ketchup or whatever other toppings you love and indulge a little.

Give potatoes a spicy Mexican twist with this yummy potato & chorizo brunch frittata. Make it in the morning to get ready for a day of St. Patrick’s Day festivities!

5.0 from 1 reviews
Potato & Chorizo Brunch Frittata
Recipe type: Brunch
  • 4 tbsp extra-virgin olive oil
  • 4 fresh chorizo sausages
  • 1 bag Alexia hashed browns
  • 1 medium onion
  • 8 large eggs
  • ½ cup milk
  • Kosher salt
  • Fresh ground black pepper
  • 1 cup mixed baby greens
  • ½ lemon, juiced
  1. Pour three tablespoons olive oil into a 12-inch nonstick ovenproof skillet over medium-high heat. Cut the chorizo into slices and add to the pan; fry for 5 minutes. Chop the onion and add it to the skillet along with the Alexia Yukon Select Hashed Browns. Fry until the onions start to soften, about 5 minutes. Reduce heat and cover the skillet. Cook until potatoes are tender, about 8 minutes.
  2. Remove the cover, raise the heat back to medium-high and cook until the potatoes are brown and crispy, about another 4 minutes. Meanwhile, break the eggs into a large bowl and add the milk. Season the egg mixture with salt and pepper, then whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Put the pan into the oven and cook until puffy and set, about 12-15 minutes.
  3. Turn out onto a cutting board and let cool to room temperature. Toss the baby greens with the remaining oil and lemon juice and season with salt and pepper. Place the greens on top of the frittata, cut it into thin wedges and serve.



Author Bio: This is a guest post by Meredith K. on behalf of Alexia. For delicious potato side dishes and frozen appetizers, visit 

Smoked Salmon & Creole Cream Cheese Bagel

Smoked Salmon & Creole Cream Cheese Bagel
Recipe type: Brunch
Cuisine: Creole
Prep time: 
Total time: 
  • 8 ounces of smoked salmon, thinly sliced
  • Creole Cream Cheese
  • 2 Poppy Seed or Everything Bagels
  1. Spread each side of the bagel with Creole cream cheese
  2. Top with smoked salmon
  3. Slice in half
  4. Enjoy!

You can find the recipe for the Creole Cream Cheese here

Fried Green Tomatoes

It’s nearing the end of tomato season and my heirloom tomato plant had some gorgeous green tomatoes. I tried to resist picking them, but every time I walked outside I started craving Fried Green Tomatoes.

Fried Green Tomatoes are a traditional dish served throughout the Southern states, made from unripe green tomatoes. Some of you know how addictive these are. Here is a perfect recipe that anyone, in the south or not can enjoy!

Great for breakfast, brunch or as a side.

You will need

2 firm green tomatoes

1/2 cup all-purpose flour

1/4 cup milk

1 egg beaten

2/3 cup panko bread crumbs

1/2 quart Peanut Oil

1/2 teaspoon salt

1/4 teaspoon pepper


Slice unpeeled tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Place flour onto a plate. Mix Panko breadcrumbs and salt and pepper on another plate. Dip tomato slices into the flour to coat. Then dip the tomatoes into the milk and egg mixture. Dredge in Panko breadcrumbs to completely coat.

In a large skillet, pour peanut oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the heated skillet in batches of 2 or 4, depending on the size of your skillet. Do not crowd the tomatoes; they should not touch each other. When the tomatoes are browned, flip and cook on the other side until browned. Drain them on paper towels. Season with salt and pepper.

Hands down this is my favorite brunch meal. Serve with Ranch dressing or your favorite dipping sauce and enjoy!