Eggy Avocado with Bacon Salsa

I am balls-deep in this “healthy eating” malarkey now. And I’m enjoying avocados a lot.

A LOT.

Before this, I only ate them in the form of sides for Mexican food. And while they are a FINE addition to any Mexican spread, they are so much more.  Putting eggs in avocados feels like such an obvious combination. I mean, the avocados even have a little egg-indentation, all ready to go!

This could make a perfect breakfast on its own. And by on its own, I clearly mean with the addition of toast. I went with it for dinner and had some smoked mackerel on the side. The strong smoky fish was a beautiful accompaniment to the tangy salsa, and eggy avocado goes with everything.

Beer-cooked Pulled Pork Tacos with Avocado Cream

OH MY GOD.

Taking a little break from the sugary sweet theme that the blog has had for the last forever, with some savoury perfection.

So, I am making it my mission to find and make that *perfect* recipe from all my favourite cuisines. I’ve nailed Japanese: DAT RAMEN. I’ve kicked ass for Swedish desserts.

And now.. Mexico, it's ON. 

These tacos are the best things I’ve eaten in a long time, and one of the best things to come out of my little old kitchen. It is incredibly simple, you brown the meat, then saute the veggies, make a spicey sauce with beer and broth, and then stick that whole mess in the oven. Then it’s just tearing the meat, reducing the sauce, mixing and serving. And then commence a food coma.

The avocado cream is simple, smooth, flavourful and awesome. It also stays green for AGES! No browning guacamole style disappointment here!

I would make this every day of the week. I recently saw a guy at a barbeque place (where you can pretty much find me skulking around at any time) with these awesome gloves that allowed him to pull the pork hot, by hand. Christmas list!!

serves four, or just one if you really can't share
adapted from OMFG. So Good blog

Guacamole

Basically, this is one of my favourite dips/sides ever. I always thought I hated avocados but clearly I was young and stupid.

One of the best things about it is the variability. Everyone has their favourite recipe and ingredients that they like in it. My recipe is pretty much a mix between keeping it simple and adding a little crunch/spice. It varies from day to day depending on what I have in the cupboard, but the base is always the same: I want a little bit of onion flavour, paprika and salt and pepper. Everything else is a bonus and depends on my mood.