By Debbie Kornberg
2 - 3 Limes
10 Cherry tomatoes, diced small (yellow and/or red)
1 tsp. sea salt (Can add more as desired.)
Remove avocado from skin and place into a medium size bowl. Set pit aside.
Add lime juice and mash up avocado until creamy with not too many clumps
Add tomatoes and salt. Mix well and taste. Add more salt or lime juice to desired taste.
Place into a serving dish and sprinkle Avocado Toast & Egg Topper on top.
Note: If you are making your guacamole in advance of serving, do not add Avocado Toast & Egg Topper and place pit into the center. Cover well with plastic wrap and place into fridge. When ready to serve, remove pit and add Avocado Toast & Egg Topper on top of the guacamole.