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Today’s Breakfast

The avocados have been really beautiful lately.  Which means I’ve been buying tons of them.  I can think of a million ways to use them but mostly the simplest ways are the best.  This is a little idea that is good for breakfast, lunch, dinner or anytime in between – it can be a great cocktail snack, too! 
This is simply slices of a good bread, ripe avocado mashed on top and then slices of tomato.  Now, the tomato at this time of year is not so good, but I’ve found one on-vine variety that is pretty decent.  And I find by adding some good chunky salt or a couple of twists of black pepper I get the essence of tomato if not the perfect sun-ripened version.  Right now, on a blustery March morning, that’s enough to hold me until summer! 

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