Agreed. I also like simpler versions of guac. Like I do not like tomatoes in mine. My recipe is avocado, lime, onion, jalapeño or serrano, salt. (ETA, oh forgot cilantro but I’ll even skip that sometimes.) I don’t like the versions that are basically pico de gallo plus avocado.
The omelet idea seems odd to me. I didn’t think I had textural issues with food, but the way I’m imagining that is making my stomach churn.
Guacamole, salsa, cheese. I like it.
Say it again!
I might try some with hash browns.
Fun fact: Guacamole–What Is It Good For? was the original title for Guac and Peas.
No jalapenos or serranos?
Seems kind of bland without some sort of chiles in there.
Yeah, I recently switched to buying avocado and just eating it sliced when I would in the past have eaten guac. I see no advantage to mashing and losing texture, and fresher is better. I consume if for breakfast every day, with tabasco and lemon or lime juice, a little salt and pepper. On toast or with eggs. If I had to live on one meal for the rest of my life, it would probably be wholeweat toast, eggs, sliced avocado.
Chop up a jalapeño and mix it in with the guac for the best carnitas tacos.
The Spousal Unit doesn’t like guacamole. She makes ‘avocado dip’ with avocados, mayonnaise, and garlic powder. It’s good, but I want jalapeños in it at least.
I can take them or leave them. Sometimes I want the heat; other times I want to really savor my food. But do NOT put mayo in my guac!
Guac!!–what is it good for?
(Edwin Starr) Absolutely Everything!!! 
Unfortunately I have to take into account other people’s preferences when making it. If it were just me, I would add some finely diced peppers. As it is, I put in a lot of garlic. Not loading it up with lots of stuff does let the avocado flavor come through; sometimes less is more.
It is exactly what you imagine\dagger, and it is delicious.
\dagger(an egg tube filled with goo, and possibly bacon)
Yeah, avocados have a delicate flavor. Put too many other strong flavors with it will completely drown it out. But I’ll sometimes just eat an avocado by itself with just a hint of vinaigrette.
I like guac just fine, but I prefer avocados this way as well, but instead of vinaigrette just a shake or two of sea salt on the slices. A simple pleasure for me.
I’m almost the opposite: guacamole has conditioned me to find plain avocado flavorless and disappointing.
Often things need a bit of a salt to enhance the other flavors. Not so much that it’s salty, but just enough to taste right, which is the “to taste” thing. People like what the like, and if avocado doesn’t do it for you, I’m not going to argue, just add the suggestion that next time you encounter a lone slice, a bit of salt may enhance it.
I think that’s what I like about guacamole - it overwhelms the avocado flavor.
Absolutely NOTHING!
Gawd I hate that crap.
I had the same exact involuntary reaction when I saw the thread title.
(Clearly ‘absolutely nothing’ would not fit in this particular instance, though.)
I was reading through the thread and every use listed was for something I wouldn’t eat anyway (e.g. eggs, omelet, avocado toast). I wonder if there’s some genetic predisposition to liking a group of things, where eggs and guacamole etc. are in that group?
The only time I’ve ever eaten it and nearly-enjoyed it was when it was prepared tableside at an upscale Mexican restaurant. The family ate most of it even then, but it was at least tolerable.
My daughter once made CAKE FROSTING with avocado. No joke. Supposedly a healthier fat than butter or cream cheese. It wasn’t completely vile, but it wasn’t GOOD, either. A major fail from Alton Brown.
All avocados are not created equal. Before I moved to Hawai’i, I thought an avocado was an avocado. Now, I know better. Some types of avocados are just boring mush, whereas other varieties are extremely flavorful.
If you think avos are tasteless, it is possible you’ve just never had the good ones.
I ate an avocado from Florida once.
Once.
It was huge, and wasn’t very expensive. Unfortunately, it tasted like water. We only eat Haas avocados from California or Mexico.