Avocados are native to Mexico and Central America. Known colloquially as “alligator pears”, they are one of my favourite foods. I love their comforting soft flesh in salads and I can rustle up a mean guacamole in about 60 seconds flat.
But what about for breakfast?
Avocados have more potassium than bananas, and are jam-packed full of healthy fats. They are also very high in protein for a fruit (yes-avocados are fruits), making them great energy-boosting food and perfect on toast to start the day. This breakfast is also easy enough to craft together at work to be eaten at your desk while checking your morning emails.
I sliced half a beautifully ripe avocado that I bought from Borough Market and layered it on toasted rye bread. I also sprinkled a little feta on top so its saltiness would contrast with the sweet avocado flesh. And when it comes to this quick breakfast, the riper the better, as it makes a great substitute for butter - so just spread instead of slice.
You can also try adding avocado to scrambled eggs, to smoothies, but I think what I might try next time is baking an egg in half an avocado. Mmmm... delicious.