Typing this at 11:51 AM Thursday, August 1, 2019
We just finished a late breakfast. DH made one of our favorite's. It is called.....
Sunday Morning Breakfast
1/2 very ripe medium Hass avocado, peeled and chopped
2 tsp. fresh lemon juice
2 TB extra-virgin olive oil
Freshly ground black pepper
Poached eggs, for serving
In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the side of the bowl occasionally. With the machine on, drizzle in the olive oil and puree until combined. Season with salt and pepper. Serve the sauce over poached eggs on toast.
Source: Food & Wine mag.