Avocado Matzah Toast
Just because it’s Passover doesn’t mean you have to skip out on avocado toast. Topped with a jammy egg and (if you eat kitniyot) everything bagel spice, it becomes next-level delicious.
- 2 eggs
- 1 avocado
- Juice of ½ lemon
- 1/8–¼ teaspoon red pepper flakes, depending on how spicy you like it
- Salt and pepper to taste
- 1 sheet of matzah, cut in half
- 1 teaspoon everything bagel spice (omit if you don’t eat kitniyot)
- Fill a small saucepan ¾ of the way up with water and bring it to a boil. Gently put the eggs in the boiling water, and set a timer for 6½ minutes. While the eggs are cooking, scoop the avocado into a bowl and lightly mash it. Add the lemon juice, red pepper flakes and salt and pepper to taste. When the eggs are done cooking, put them in a bowl filled with ice cold water. Peel the eggs when cooled. Shmear the avocado mixture on the matzah, and slice the eggs on top. Sprinkle generously with everything bagel spice, if using.