If you like guacamole for breakfast, this is a great one to make! Lighter on onion and garlic, but with lots of coriander, lime and tomatoes, this guacamole is designed to be the topping for toasted sourdough, bagels or English muffins! Zingy and fresh, it will awaken you after a night’s sleep and set you up for a wonderful day ahead!
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The Famous Guacamole
Possibly the most famous condiment in the modern world, Guacamole is a Mexican creation but is now known as part of International cuisine after sweeping the world with its popularity in the 20-21st century. The name of this avocado dip/ sauce/ relish is derived from two Aztec Nahuatl words— ahuacatl (meaning avocado) and molli (meaning sauce). Whilst it was originally made with just 2 ingredients – avocado and salt, these days there are plenty of variations, including the addition of onions, lime, chilli, herbs and tomatoes. Some even mix it with mayo!
Ingredients and Substitutes
- avocado: large ripe avocado will be needed for this recipe. If you can get Haas Avocado, get it! It has more fat in it, it’s easier to mash and produces wonderful guacamole.
- lime: juice only. You can use fresh lime or bottled juice, but don’t add the juice all in one go. Taste and adjust to your taste.
- cherry tomatoes: can be substituted with any other type of tomato, but we prefer the firmer types.
- red onion: can be substituted with shallots or spring onions.
- fresh coriander: leaves and stalks finely chopped.
- dried chilli fakes: or half of the fresh red chilli. Include or remove the seeds depending on your spice tolerance.
- garlic powder: can be substituted with minced garlic, but you will need only a very small amount, as fresh garlic is a lot more ferocious in flavour and you don’t want too much of it in your breakfast guacamole.
- salt: we love Maldon Sea Salt Flakes.
Peel and destone the avocado. Chop it into chunks and place it in a bowl.
Squeeze the juice of half a lime and add most of it (but not all) into the avocado bowl. Mash the avocado with a fork. Leave some unmashed bits in your breakfast guacamole or make it completely smooth, depending on your preferences. We like it slightly chunky.
Add the chopped red onion, tomatoes, coriander, chilli, garlic powder and salt and mix well. Taste and add more lime juice if you wish. Your guacamole is ready to serve!
How To Store Breakfast Guacamole?
Once you’ve made your guacamole, place it in an airtight container. Take a piece of cling film and press it on top of the guacamole, making sure no surface area is exposed, including the corners. Place the lid on the container and store it in the fridge for up to 24 hours. The clingfilm ensures no air gets to your avocados preventing oxidization and, therefore, browning of your guacamole.
What To Use Breakfast Guacamole For?
Here are some of our favourite ways to use breakfast guacamole:
- Breakfast Bagels with Avocado and Eggs (recipe coming soon)
- Potato Rosti Breakfast with Guacamole and Poached Eggs
- Simply spread on crusty sourdough and sprinkle with Aleppo pepper.
If you have a few tablespoons of guacamole left, use it to make a delicious lunch. Mix it with cooked pasta and serve on a bed of spinach! It’s great! We have a recipe for this Avocado Pasta Salad here.
Ideally not! Avocados oxidize quickly and even with the help of lime juice to slow down browning, it is bound to lose a bit of their vibrant green colour. However, if you must make it the night before, follow the storage tips in the text above.
While you can freeze some types of guacamole, this recipe is not suitable for freezing. Due to the added tomatoes and fresh herbs, it becomes watery after thawing.
Other Breakfast Dishes With A Bit Of A Difference
If you are always looking for exciting recipes to cook for your breakfast meal, look no further. Here are some of our favourite ones:
- Creamy Banana Porridge
- Gluten-Free Zucchini Pancakes with Bacon and Eggs
- Turkish Eggs (Cilbir) Recipe with Dukkah
- 1 large avocado ripe
- ½ lime juice only
- 8 cherry tomatoes finely chopped
- ⅛ red onion finely chopped
- 5 g coriander leaves and stalks finely chopped
- ½ tsp dried chilli fakes or half of fresh red chilli, finely chopped
- ⅛ tsp garlic powder
- ⅛ tsp salt
- Peel and destone the avocado. Chop it into chunks and place it in a bowl.
- Squeeze the juice of half a lime onto the avocado (you may save some juice to adjust the taste to your liking later). Mash it with a fork. Leave some unmashed bits in your breakfast guacamole or make it completely smooth, depending on your preferences.
- Add the chopped red onion, tomatoes, coriander, chilli, garlic powder and salt and mix well. Your guacamole is ready to serve!