It's the world's favourite green superfood, but it's good for more than just spreading on toast. We round up some awesome hacks to change the way you eat avocados.

Egg cups are all very well and good, but you can turn an avocado into two cups for a tasty brunch. Just crack the raw egg into the pitted fruit, and bake the whole thing for around 15 minutes, serving with a little cracked black pepper on top. A watercress and chorizo salad sits underneath. 

If eggs aren't your thing, why not try the same approach but make yourself a fresh beetroot salsa instead? Take out the stone, and dice up your beetroot, tomatoes, shallots and coriander. Finish up your salsa and fill the hole in your avocado – and your appetite.

It’s so frustrating when you cut into an avocado and find it’s either gone bad or isn’t ripe enough to use, but we have just the tip to make sure that never happens again. Simply pull the stem out of the avocado and test the colour. If it’s green or yellow, it’s ripe, but if it’s brown, it’s gone bad.

If you have a soft spot for baked goods but want to make them a little healthier, look no further. Substitute avocado for butter or oil in anything from brownies to cookies and muffins to cake.

Or if you’re lactose intolerant and have been praying for an alternative, this is for you. Avocado instantly creates a rich and creamy consistency, just like a milkshake. You’ll have all the taste with none of the discomfort.

It may seem daunting to follow in the footsteps of chefs and professionals, but creating an avocado rose is much simpler than it seems. All you need to do to make the picture-perfect concoction is lay half an avocado, cut side down on a chopping board and slice it really thin. Then press down, fan the slices out and roll.

Avocados and strawberries can be paired up with peppery rocket leaves and finely-sliced shallots to make this summery salad. The aavocado's neutral flavour sits in the middle ground between the sour shallots and sweet honey and lemon dressing, and it soaks all of this up before giving it back tenfold.

If you’re only using half of your avocado, you can be sure to keep the greeny hue intact by squeezing lemon juice onto it (or storing it with an onion). Citric acid is a powerful antioxidant, while onions prevent oxidation through the gasses it releases. But be sure to leave the pit in the fruit for extra freshness.

You can use avocado to make 'icing' mixed with lime juice and sweetened with agave nectar. Brush it liberally over soft sponge to give your cake a unique flavour. Top with kiwi fruit slices for their bittersweet tang. 

Forget sweet potato fries. It’s time to give sliced avocado fries a try. Whether you’re looking to mix up your avocado cooking techniques, or if you want to cut down the calories, the possibilities are endless. You can fry them, bake them, or wrap them up in some delicious, salty rashers of bacon (even if it isn't so healthy).

Use your food processor to pulse avocados and lemon juice, then freeze the mixture in ice cube trays. This will make your morning smoothie a breeze with the perfect amount of avocado readily prepared.

If you want to avoid mayonnaise at all costs, using avocado in your egg or tuna salad is the way to go. You’ll avoid extra calories, keep all the creaminess, and of course make your salad look even greener.

This cucumber soup relies on avocado and yoghurt for its creamy texture. It's an unusual soup, as you use sherry vinegar and tamarind purée to flavour the milky concoction, as well as diced apple and cucumber – and even a little ginger. Serve it cold on a hot day with crackers.

When it comes to cutting up an avocado, the vast majority of us will have been cutting vertically rather than horizontally, but there’s a good reason to switch up your cutting technique. When you cut a ripe avocado crosswise, you’re able to squeeze the pit out without a spoon or knife. Saving your hands and fingers from an accidental slash is always a good thing!

Avocados seem to be good for us both inside and out. Next time your hair needs a little TLC, treat yourself to a DIY hair mask to get some shine and strength back in your luscious locks. All you will need is a very ripe avocado, coconut oil and an egg. Remember: it’s very important to use a very ripe/overripe avocado to make a creamy, smooth consistency.

It’d be rude to neglect the face when your hair is getting a little extra care. All you need to do to soothe, smooth and hydrate your skin is mash an avocado with some honey for a face pack, sit back, relax, and let the fruit do its magic.

Avocado stones are said to make up 70% of an avocado's nutritional benefit, and have more antioxidants than most fruit and vegetables. Try blitzing half a seed in your blender and add to your favourite smoothie recipe.

While fans of this classic salad won't be happy with the addition, chunks of avocado add a smooth texture that complements the crispy cos lettuce leaves perfectly.This recipe incorporates a regular Caesar dressing: anchovies, garlic and white wine vinegar, all of which work extremely well with the avocado. Top with crispy croutons and parmesan shavings.

Guacamole is delicious, but why not do the unexpected and use it in a salsa instead? This recipe showcases the guac with spicy potato wedges and a fried egg, so you have an extra dipping option.

Forget creamy, cheesy pasta sauce . Instead, allow avocados to take centre stage. By mashing avocado until smooth, with some garlic, scallions, lemon juice and olive oil your taste buds (and waistline) will thank us later.

If you’re in a hurry, and need your avocado ripening quickly, all you need to do is pop it in the oven! Slice the avocado in half (remove the stone too), top with lemon juice and back at 150°C for 10 minutes.

We know avocados are popular, which doesn’t make them any cheaper at the supermarket. It’s times like this where you wish you had an avocado tree in your backyard…but now you can! All you need to do is pierce an avocado pit with a toothpick to give it a head start, hover it over water until a sprout grows, then plant the pit and wait. You’re welcome.