An indulgent breakfast made rich by adding country butter to the already creamy avocado. You won’t have it every day so its well worth the experience!
3 very ripe avocados, flesh scooped out
30g very soft country butter or butter of your choice
3 limes finely zested to yield 1 ½ tbsp then juiced to yield 1 ½ tbsp
10 tarragon leaves roughly chopped
10g dill roughly
200g ripe cherry tomatoes quartered
2 tsp capers finely chopped
2 tbsp olive or rapeseed oil plus a little extra to serve
8 thick slices of country loaf toasted
1 garlic clove, peeled and halved
¼ tsp cumin seeds, toasted and crushed
Salt and black pepper
Place avocados, butter, half lime zest, half the lime juice, ½ tsp salt. Whip to a delicious creamy consistency. Fold in two thirds of both herbs and pop into a dish and chill for 10 min.
Meanwhile mix together the quartered tomatoes, capers, remaining lime zest, juice and olive or rapeseed oil with a good grind of black pepper.
Toast/grill the bread and rub one side of each slice with the halved garlic clove. Spread thickly with the avocado butter and top with tomato salsa. Sprinkle over toasted cumin seeds, remaining herbs and a drizzle of olive or rapeseed oil and a good grind of pepper.