We have a habit of buying ripe avocados and forgetting about them.
It’s a bummer.
Because everyone in the house loves guacamole.
And a really ripe avocado is better on a sandwich than any mayo I’ve ever tasted.
It’s good on salads.
It’s good as a snack, just scooped out by the spoonful.
And we just let them go to the compost bin.
Except when we don’t.
Like yesterday, when the Cowboy made breakfast for himself and the little guy.
- 2 poached eggs
- 1 ripe Avocado (in slices)
- 1 cup leftover rice (heated) – you can also use leftover quinoa, or brown rice, or millet, or some other leftover grain clogging up your fridge
- 1 Tablespoon Tapatio Hot Sauce
- Pinch of Truffle Salt
Re-heat leftover rice, plate in a cereal bowl.
Scoop out the innards of a ripe avocado. Slice into wedges and layer over rice.
Poach the eggs and layer over the avocado and rice.
Add a pinch of truffle salt (Sea Salt works, too) and Tapatio hot sauce. Crack the eggs and let the yoke run.
And I am agog at the 15 month old eating hot sauce!