Avocado, glorious avocado! It is renowned for all its goodness and nutritional value and highly prized for the mousse-like texture it provides to the dishes, including desserts. Only use avocados that are ripe and ready to eat*, as otherwise they may taste slightly bitter. If needed, store them in a dark place for a couple of days until they mature.
Guacamole can be used on a morning toast, as a dip or salad dressing if diluted with water. For my absolute favourite breakfast, try spreading guacamole on a warm, toasted sourdough. Garnish with soft boiled eggs (bring water to boil in a small saucepan and dip in the eggs with a tablespoon for exactly 6 minutes to get the perfect yolk. Once cooked soak in cold water for a couple of minutes to stop the cooking process and aid peeling) and, optionally, with a slice of roasted streaky bacon. Serve with a heritage tomato salad and fresh herbs.
* follow this link for useful hints on how to check avocados for ripeness: