One of my favourite breakfasts on the planet is pan con tomate, a salty-sweet delight that goes perfectly with good coffee. It might also be my favourite because usually I have it in Granada, and if I’m there I will be grinning from ear to ear with happiness. However, my new discovery, Nigella Express, also reminded me that tomatoes are not the only fruits-that-think-they-are-vegetables that make a good breakfast; an avocado mashed up with sea salt and lime juice, served on sourdough, is equally gorgeous and, if we are lucky enough to enjoy a little sunshine this summer well, you may find this sneaks up on you on a daily basis. Obviously, because she’s Nigella, she calls this bruschetta but, you know what, it’s toast. She also uses parsley on hers but I wouldn’t bother; it didn’t add anything for me. Delicious, fast and, hey, good for you too.
Avocado on toast (adapted from Nigella Express)
For a couple of slices (depending on the size of the avocado and the bread)
Cupboard (or things you may have, I hope!)
fine sea salt
freshly ground black pepper
avocado, 1 fat ripe one
lime juice, 2 teaspoons (probably ¼ to ½ of a lime)
some slices of good sourdough bread
1) Peel the avocado, remove the stone and mash the flesh with the lime juice. Season.
2) Toast the bread then slather the avocado mash over the top. That was hard wasn’t it?