Egg, Bacon & Tomato Jam Sandwich

• 3 California Avocados, slightly soft to the touch (halved, pitted scooped from Skin)
• 1 ripe Roma Tomato (Sliced, diced into aprox 3/8 squares)
• 1/4 cup sweet yellow onion (minced)
• 1 toe Garlic (minced)
• 1/4 tsp Tabasco Sauce
• 1/4 tsp Worchester Sauce
• 1/2 tsp Salt
• Fresh Ground Pepper (personal taste)
• 1 tsp chopped Italian Parsley (optional)

Place all EXCEPT tomato & Ground Pepper in mixing bowl and using a wire whip mash ingredients together.
Try to leave some pea sized chunks of avocado for texture.
Finally add tomato and 3 or 4 grinds of fresh ground pepper and stir with fork until incorporated.
Enjoy with fresh tortilla chips

Storage (IF (BIG IF) you have any left over...)
This is a "COOL" tip I got from some great folks in Sarasota...
Scoop all remaining Guacamole into a clean sealable container.
Lightly tap the bottom of the container on the counter to fully settle the Guacamole into the container making the surface "flat".
Carefully pour cold water from a cup over the surface of the Guacamole until it is completely covered with at least 1/8 of an inch of water, then cover and place into refrigerator.
When ready to use again... remove cover and carefully pour away water. Lightly stir Guacamole and enjoy.