Well, I’m here to tell you, I am certainly not a matzochist. However, there are certainly ways to make matzah taste better. Matzah ball soup is an example, as well as the many barks (matzah covered in chocolate) gracing Pinterest this week. I’ve decided to share our own journey with matzah this week, starting with our breakfast yesterday: Avocado-Matzah with Sous-Vide egg! For my non-Jewish readers, this recipe is delicious whether you decide to use Matzah or if you choose to use toast, crackers, or another “foundation” to hold your avocado spread.
Kosher Status: Kosher for Passover! And pareve.
| Ingredients |
- Matzah, broken into four pieces
- 4 large eggs
- 1 avocado
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon lime juice
- Capers, for garnish
| Directions |
- Pre-heat sous vide to 167°F/75°C
- Carefully drop eggs, in shell (YES! You can cook it straight in the shell–eggs are naturally vacuum-packed, hehe), into the water bath. Cook for 20 minutes for fudge-like yolks, less time if you prefer a runny yolk
- Cut and de-seed avocado and scoop out the meat; combine with salt, pepper, and lime juice in a small bowl. Smash into a paste.
- Spread avocado onto matzah as thick as you like.
- Top with your sous vide egg (removed from the shell, obv.) and garnish with little capers. Add salt and pepper, if you wish.
You could add sriracha, dijon, horseradish–really, anything you like–to the avocado mix to shake things up. Have fun with it!
OH HEY…in other news, this post is the beginning of me taking my own photographs for the blog. While the fiance is clearly the more experienced of the two of us, he didn’t particularly enjoy taking food photos (architecture and nature are more his forte). If anyone has any comments or tips they’d like to share, please do!