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The sandwich chronicles. Avocado dreams.

Installment #2

After an intense morning workout is always to have a good –and fuss free- breakfast to restore minerals, get some proteins, oils and complex carbs in the form of whole meal toast to keep us fuelled through the day.

To serve two portions you will need:

  • 4 eggs
  • 4 slices of wholemeal bread
  • 4 tbsp mashed beans
  • ½ a ripe Hass avocado
  • 1 tbsp butter
  • Olive oil
  • Chili flakes, salt & pepper

Method:

Crack and whisk gently the eggs with a dash of water to keep them moist. Cook them in a hot pan w butter or oil. Season with salt and pepper.

In the meantime toast the bread slices and heat up the beans.

Eggs and toast should be ready about the same time.

Open and slice the avocado.

Spread the beans on the toast and top with avocado, garnish with chili flakes, salt and drizzle w olive oil.

Did you know?

  • We owe Mr George Pullman the commission of a baking mould to produce bready rectangular prisms, easy to slice, store, and carry. With a thin, even and soft crust, the Pullman loaf became synonym of the modern meals served on the Pullman coaches and soon became popular and available for domestic consumption. Although similar moulds have been around for a long time, pre sliced bread hit the American shelves in 1928.
  •  Hass (the king of avocados) is a Californian cultivar created in 1926 by Rudolph Hass… a famous horticulturist? No a postman. Yeah. We owe the least likely person a great deal for coming up with the best fruit in the whole guacamoleverse.
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