I had picked up a couple of avacadoes the other day and was trying to think of a way to serve them that the Hubby would like. He doesn’t mind them, but they aren’t his favourite.

So what better way than covering in a sausage salsa, melted cheese, and a creamy soft egg.

(I used my multi-purpose rub for the seasoning and for the drizzle of olive oil in the salsa, I used my garlic oregano infused oil.)


Chorizo Salsa


  • 2 chorizo sausage
  • 1/2 white onion chopped small
  • 2 roma tomatoes chopped
  • 1/2 tsp cumin
  • 2 cloves of garlic minced
  • S&P to taste
  • Drizzle of olive oil


  • Grill the sausage until cooked through. Set aside to cool a bit.
  • Mix the other ingredients in a bowl.
  • Cut the sausage into small pieces and add to the mix.

Grilled Avacado with Egg and Mozzarella


  • 1 avacado
  • Salt
  • Multi-purpose dry rub
  • 2 eggs
  • Slices of fresh soft mozzarella cheese
  • Bacon fat


Prep the avacado by

  • Slicing avacado in half and removing pit.
  • Slice just a small slice off each end.
  • Cut each half into a "steak" (two pieces will have holes and two will be the outside edges). KEEP THE SKIN ON.
  • Sprinkle with the dry rub and salt.
  • Melt bacon fat onto a griddle or in a frying pan (I used a griddle for the space).
  • Place the slices of avacado into the fat and let fry for a minute or so, then flip over.
  • Gently place an egg into each of the slices with the hole.
  • Let fry until the whites begin to solidify.
  • At this time, I placed a slice of mozza on the griddle as well to start it softening and melting.
  • Gently flip the avacado slices and let the whites finish cooking, placing the melted mozza on top.
  • Remove from the griddle and place on a plate.
  • Remove the skin, top with the chorizo salsa and serve!


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