I love avocados. I love them so much that sometimes they are all I can think about. This obsession with avocados is a California-born one. Growing up in Boston I wanted to like avocados. They were just never ripe. Try as I did to ripen one at home and catch it at the right moment – I always failed. I could not get the timing right. They were either brown and rotted or hard as an apple. Right now with avocados at the peak of ripeness here in California I am buying them ripe and ready – chopping, mashing and scooping them all over everything. Here is my favorite breakfast treatment for avocados:
You’ll need a lime. Here is a photo of some beautiful Bearss limes from the tree in my yard.
You’ll need a ripe avocado. This is from my local Whole Foods – I wish I had a tree!
Now – toast a slice of whole wheat bread. Find the densest, chewiest brand you can – Trader Joe’s has some flourless sprouted breads that are great for this. Grab some olive oil, salt and pepper and see below:
Scoop out the avocado pulp and mash away…squeeze on the lime juice, drizzle the olive oil, and salt and pepper to your liking…
Feel free to add a soft boiled egg…
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