Avocado Toast

At home we love a big spread at breakfast as much as anybody - bacon and eggs, waffles, pancakes, hashbrowns - ok not all at once, but you get the picture. Sometimes, though, we're looking for something that doesn't require as much effort and cleanup, but also doesn't come from a box.

I've recently found that Avocado Toast fits the bill - avocados, they're not just for guacomole any more...

There's only one fruit that contains more oil than avocados, and that's olives. (that's right avocados are fruit). But not to worry - most of the fat in avocados is of the monounsaturated variety  - aka "the good kind of fat". When made into a nice spread and combined with great toast, this can become a surprisingly good, and filling, breakfast.

There's plenty of room for variations on the setup, but here's a place to start.

Ingredients -

Serves 2-4

1 - ripe Avocado, halved and pitted

juice from 1/2 ripe lime

1/2 tsp salt

4 - slices great multigrain bread

4 tbs - quality yougurt - plain

your favorite hotsauce

Instructions

Place your bread in a toaster, and proceed to mash the flesh from the avocado in a small bowl along with the salt and the lime juice. Once the bread is toasty, spread each slice with the yogurt, top with some of the mashed avocado, then finish with a few dashes of hotsauce.

Historical Tidbit - 

The word avocado comes from the Spanish word for lawyer. When Cortez and his fellow conquistadors first encountered the avocado when they arrived in the Aztec Empire, they couldn't pronounce the name in the local Nahuatl language, which was "ahuacatl" - so they used the word that sounded the closest in Spanish - "abogado" or "lawyer". 

But "ahuacatl" doesn't mean lawyer in Nahuatl - it means testicle...