A few years ago, I posted a recipe for grilled stuffed avocados on the Weber blog. Seldom are avocados served warm, let alone stuffed with onions, peppers, and cheese. It's not too far from a deconstructed guacamole. They indeed are different, and the post was well received, but among the comments was one reoccurring theme: add bacon.
It was great advice from many grillers. In fact, it was such good advice; I don't know how I missed it. A week ago, Weber re-ran the post in an email blast, which made me think about grilling the avocados again. If a do-over was in order, I knew bacon was an easy edition, but I decided to change the meal time and add yet another ingredient, yes, an egg.
For all the necessary details, go back and visit the original post. In essence, slice the avocados in half and remove the pit. In a skillet, saute the onions and peppers. Season the avocados with cumin, salt, and pepper.
Now the changes, albeit minor, but nonetheless, mind-blowing. In a skillet, render 4 slices of bacon until cooked to your desired doneness. I'm more of a limp sweaty bacon fat kinda guy, but if you want it crisped and incinerated, you probably already know the way.
Top the seasoned avocado halves with the onion and pepper mixture. Finish with the chopped cooked bacon.
Grill over direct medium heat (350° to 350° F) with the lid down until the avocado is soft when pressed, about 20 to 25 minutes.
Add sharp cheddar cheese to each avocado and grill until melted, about 5 minutes.
In a skillet, fry 4 eggs sunny side up. Add each egg to the avocado half and grill another minute.
Remove and serve.
For one more twist, grill the avocado minus the egg. Instead, make an omelette, and fold in the grilled avocado and stuffing as a filling. These work just as good the next day.
These were every bit as good as I remember and probably better because, well, bacon...and an egg!
Note: My work for Weber is compensated.