As far as savoury breakfasts go, mine have been limited to but a few: beans on toast; fried or scrambled egg…with beans on toast.  Or if I wander to my family home: fried bakes, buljol (a kind of salt-fish salad), mushrooms and avocado; all washed down with some mint tea. But now that I’m on this health trip, which I sincerely hope survives longer than most of my pre- summer holiday crash diets, I’ve been looking for healthy tastier alternatives that can work both on a weekend when I have a bit more time on your hands. Don’t get me wrong baked beans on toast can work, once in a while, but now only if I’m prepared to make my own from scratch, reducing my salt and sugar intake. I’ve also found and I know some of my friends think I’m just attention seeking here, but I am allergic to the ‘Hass’ variety of Avocado: the one with black bumpy skin commonly sold in the shops or piled high in crates at market stalls it has become my …