This is definitely one of my favourite breakfasts despite it not being a classic or in the repertoire. Basically sourdough with avocado, sweetcorn, bacon and a poached egg. It’s a bastardisation of eggs Benedict with the addition of avocado replacing hollandaise and sweetcorn I see quite often - and sometimes it gets served with hash browns in the place of bread - so its basically a free for all. My version uses Guacamole as to me - plain avacado is just a slippery layer of something that doesn’t taste of anything - so I use freshly made Guacamole and I also add a shed load of ketchup. More like Mexican Benedict really.
Ingredients :
Bread, toasted - I make my own for this recipe which is fresh dough added to day old mix white from a tin to give it a bit of sour.
Sweetcorn - add liberally
An egg
Bacon - remove rind, nothing worse than chewy bits
Ketchup - splash it all over
Guacamole :
Ive seen this made in lots of different ways. Traditionally I think they bake the peppers and tomatoes and add skinless. I dont have time for that - its breakfast after all.
Avocado - obviously
Lime juice - freshly squeezed
A tiny amount of chilli pepper - also fresh
Garlic
Coriander - not dried of course, fresh only
Seasoning - absolutely critical as avocado has barley any taste
Method :
Make the Guacamole
Stone the avocado - apparently people die every year doing this. Its fair easy to get wrong apparently. My method is to circle the avocado with a knife cutting right down to the stone, resulting in two halfs. Take the half with the stone in it, put it on a board and chop a chefs knife into it - twist out the stone, then wipe off on bin releasing it from the knife. Extract the avocado pulp with a spoon. Dump on a chopping board and with the knife end mash the pulp to desired paste - here as you can see I have it quite chunky. Then finely grate / chop up the other ingredients except the lime and add to the pulp. Spread it flat and add lime and seasoning to taste.
Now - Im not from Mexico, and Ive not been, but I know what I like, and to me guacamole is meant to be like a punch of bright flavours - garlic, lime, saltiness, coriander with a background creaminess provided by the avocado. I had a tex-mex near me in London and their guacamole was my baseline I guess. It is not meant to taste like vinegary green slop as you get from the supermarkets - and most I have tasted are awful. Occasionally a good one you can extend with another avocado in a pinch - but they are few and far between. Im guessing a hint of smoky flavour would add to it as they seem to toast in a bbq style oven in Mexico.
Main dish
Bread - guacamole - sweetcorn - bacon - egg on top - douse in ketchup or similarly strong fruity sauce.
Ideal drink :
Because its meant to be a bit tropical, here I have combined orange, pineapple and passionfruit pushing the boat out a bit.
