Avocado breakfast


Apologies for the rather dubious quality of the photograph, I was using the laptop camera. It seems photobooth takes a mirror-image snap. I haven’t the faintest idea why, but it does make it look like I’m back-to-front with my cutlery. Credit to my friend Lawrence Calver for the inspiration for this one. (I say inspiration. I’ve really just stolen it.)

To greet the dawn today I made some guacamole by roughly blending avocado with coarse sea salt and lemon juice. Lime is better, but when life gives you lemons you have to use those instead. I also whooshed in a glug of tabasco to give the guacamole some bite and served on toast with a couple of poached eggs. I finished it off with a sprinkle of cayenne pepper. Eggs and sauces is the story of my breakfasting life, and, while I don’t think the French mother sauces have anything to be too worried about, my Aztec dalliance made a delightful change. It’s also good to be healthy once in a while (though it’s not very often I say that).