This recipe came from a desire to “eat clean” in the morning; no more McMuffins, and sausage and egg bagels, time to have breakfast properly!
I remembered going to a breakfast restaurant once in London, and having guacamole as a side with my breakfast, and although I don’t like avocado on it’s own, I really enjoyed the guacamole, so I decided to make my own.
Now, although I love food, I don’t take the best food pictures so hopefully I’ll learn to take better pictures the more I blog, but for now, I hope you find the fact that my meals don’t look perfectly arranged and put together endearing, realistic, attainable, and it inspires you to try these recipes.
Recommended Kitchen Appliances:
- Chopping board
- Very sharp knife – the sharper it is, the easier it will be to cut the tomatoes
- Potato Masher (I used a cubed one)
- A large mixing bowl
- Storage container
- Large spoon
- 2 large avocados
- 3 fresh limes – you can buy concentrated lime juice in bottles as an alternative
- 2 large or three medium tomatoes
- 1/2 red onion
- 3 small chillies or sweet peppers
- 3 halved bell peppers – I use three different colours because it looks more colourful haha
- Optional: chilli flakes, Asda Cajun Seasoning
- After washing, halve and remove the seeds & core from the three bell peppers. Chop into small 1/4 inch cubes, and move in the large mixing bowl
- Chop halve a red onion into small cubes and move into the large mixing bowl
- Chop the chillies or sweet peppers into small cubes and move into the large mixing bowl
- Halve and deseed the avocados and use a spoon to scoop the avocado from it’s skin. I find this easier and less messy that using your hands to peel the skin from the avocado.
- Using the cubed potato masher, mash the avocados only once each to keep the cubed shape the masher leaves. This makes a crunchier and firmer guacamole than slimy since your not blending or squashing the avocado.
- Transfer the cubed avocado to the large mixing bowl, and the juice of the 3 limes, and mix gently so you don’t break up the avocado cubes. A teaspoon of chilli flakes, and or a teaspoon of Asda Cajun seasoning can be added at this point.
- Transfer into a storage container, and leave overnight in the fridge. I always find the guacamole taste best once left overnight as the ingredients blends.
This will keep for up to a week, as the lime juice not only adds a gorgeous flavour to the avocado, but also acts a preservative.
Ideas for use:
- Toast, scrambled eggs, and guacamole
- Pitta bread stuffed with scrambled eggs and guacamole
- Breakfast muffins, guacamole and poached egg
- Toast, spinach, fried egg and guacamole
- Waffles, salsa, guacamole, bacon, and eggs
- I think you get the gist now…
Let me know how it goes with guacamole. Did you like it or not? Leave a comment below and share this recipe if you did
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