Hands up if you hope your kids never realize how delicious guacamole is?
There are plenty of kids who love avocados and guacamole, they just don't live at my house - except when we're making Korean beef tacos and then they're all about the guac. But most days my kids look askance when we offer them guacamole, and secretly my husband and I are okay with this. If they don't like it, we don't have to share. And that's my parenting lesson for today: do not under any circumstances force your children to like foods they turn their nose up at, especially if it's your favourite. Eventually they'll like everything.
The best meals are the ones shared with family (you love) and friends (you enjoy being with). The second best meals are those that combine flavours so well your taste buds explode and are simple to make.
1/4 teaspoon cumin
Gently combine all ingredients in a bowl, cover, and set aside in the fridge.
* The guacamole recipe is adapted from Curtis Stone's Guacamole for Lindsay (his wife); it's her absolute favourite and she loves him for it, so Curtis obviously knows what he's talking about. It's now called Guac for Kat around here because my husband gets the same reaction when he makes it for me.
Heat the oil in a skillet over low to medium heat. Add tomatoes, green onion, and salsa and allow to simmer until tomatoes begin to soften, approximately 5 minutes.
Once the salsa mixture has been simmering for 3 minutes, begin the eggs in another pan. Season eggs with salt and pepper to taste.
Spoon 1/4 - 1/3 the salsa mixture onto a plate, place sunnyside-up or over-easy eggs over salsa, and top with one tablespoon each of tomatillo salsa and cilantro.
Serve with a generous scoop of guacamole and a slice of buttered dense, whole grain bread and dig in.
Makes enough guacamole for 4-6 people and huevos rancheros for 2-4.