Saturday breakfast must be the meal of the week. After a demanding week of waking up before dawn, traveling in over-crowded train carriages and over-delivering at work we simply deserve a treat. We can indulge ourselves in a couple (hundreds) of extra calories ahead of a busy day of gardening, walking the dog, meeting friends and shopping for pleasure.

Cooking a breakfast does not require skills and knowledge of an alchemist. Neither does it necessitate a larder full of ingredients or a £100 trip to a supermarket. Some bread, free-range eggs and bacon or smoked salmon will do.

Yet it is tempting to just add something special to that equation to make the meal even more distinct. We love to substitute a humble toast for homemade crumpets, ham for haggis, hens’ eggs for ducks’ ones and add one or more less traditional ingredients to enhance the experience.

Our most recent love: Mexican style crushed avocado, fried egg, bacon… delightful!



  • 2 small Hass ripe avocados
  • 1/2 clove garlic crushed
  • 4 halves sun dried tomatoes (best in olive oil) chopped
  • 1 teaspoon coriander chopped
  • juice of 1/2 lime
  • good pinch of smoked paprika
  • salt and pepper to taste
  • 1 teaspoon good olive oil



Cut the avocados in half, remove the stone and scoop the flesh out. Crush roughly using a fork, add lime juice, olive oil and the remaining ingredients. Season well and put to one side.

Place your bacon on a tray and under the grill. Heat the oil on a non-stick pan and fry your eggs. In the meantime toast your bread if required.

To assembly: place the avocado mix on the top of the toasted bread, top up with fried eggs and rashes of bacon.