Avocados have become my go-to ingredient for boosting breakfast nutrition, thanks to their rich, creamy texture that works brilliantly alongside savoury favourites like bacon or poached eggs. That said, I used to dread purchasing them because they deteriorate at an alarming rate – slice one in the morning and the remaining half sitting in the fridge has already discoloured by midday. The culprit is the healthy fats packed inside avocados, which react badly to oxygen exposure. When you cut