As far as savoury breakfasts go, mine have been limited to but a few: beans on toast; fried or scrambled egg…with beans on toast.  Or if I wander to my family home: fried bakes, buljol (a kind of salt-fish salad), mushrooms and avocado; all washed down with some mint tea.

But now that I’m on this health trip, which I sincerely hope survives longer than most of my pre- summer holiday crash diets, I’ve been looking for healthy tastier alternatives that can work both on a weekend when I have a bit more time on your hands. Don’t get me wrong baked beans on toast can work, once in a while, but now only if I’m prepared to make my own from scratch, reducing my salt and sugar intake.

I’ve also found and I know some of my friends think I’m just attention seeking here, but I am allergic to the ‘Hass’ variety of Avocado: the one with black bumpy skin commonly sold in the shops or piled high in crates at market stalls it has become my worst enemy I am sorry to say. I feel nauseous from the moment it slides down my throat. I am now greatly suspicious of them: are they genetically modified? I remember avocado’s being a bit of a rarity, now I see them being sold in abundance like white rice it further added resistance to a certain variety, I get suspicious. Does anyone else share my revulsion?

Now I can only eat the large smooth skin green ones , which actually taste like avocado as I remember as a child.

The recipe below is very simple and nutritious to make, feel free to add any extra condiments like grated cheese or chopped tomatoes.