AVOCADO TOAST (plus extras)

Avocado toast is amazingly easy to make and you can almost anything to the plate to convert breakfast into lunch into dinner. I tend to like to make my avocado mash much like a guacamole, perhaps without the red onion if it’s for breakfast! Natural accompaniments include roasted asparagus, bacon and poached eggs (I always add these), but you can also add anything else that takes your fancy. I have also found that Avocado Toast without the Toast is a great way to reduce the carbs. I just add a bit more avocado for each person! I apologize for showing the bacon rashers on a page in the Vegetarian section!

For the Avocado:
2 avocadoes, peeled and pitted (1 should suffice if spreading on toast)
Juice of 1 lime
1/2tsp ground cumin
1 handful fresh cilantro, chopped

Mash everything together with the back of a fork, until well blended but texture is still lumpy. Spread on the toast or share between two plates so that it forms a bed for the eggs (if having).

Poached eggs - I do two per person. Heat water in a wide pan till doing a gentle boil. Add a teaspoon of vinegar. Crack an egg into a small bowl and gently tip into the water. Repeat with the other eggs. They will take about 3mins to cook (but look to make sure that the white is set and the yellow is still dark, which means it’s runny). Remove with a slotted spoon and gently tip off water. Lay on avocado bed.

Asparagus - takes 10mins to roast at 365F, just loosely coat in olive oil, salt and pepper before baking on a baking tray.

Bacon is bacon, is bacon, is easy…just fry!

Serves 2