Last night I was at the store getting stuff for a big breakfast (which I cooked this morning, more in a second on that) and I grabbed an avocado on a whim because I'd heard something in a meeting yesterday about them being a fruit. Right. I'd forgotten that.
I found the ripest, small to medium-small avocado I could and when I got home I opened it up and threw it in a bowl with two tablespoons of half and half and a tablespoon of sugar. I crushed it all up as smooth as I could with a fork in the bowl and when it was pretty smooth, I added about a teaspoon of lemon juice and mixed that in.
It tasted like ice cream, people. You can probably dial down the sugar to two teaspoons if you don't need it so sweet, but try it. If you like avocados, you'll love this.
So breakfast this morning was eggs benedict with hashbrowns. The Knorr powdered Hollandaise is perfectly acceptable as long as you add another tablespoon of butter to it and a tablespoon or so of lemon juice.
Anyway, I poached eggs again and I finally got 'em right. They were luscious and perfect for the benedict. Just wonderful. Too bad you weren't here to share it.