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Parve
Easy
20 Minutes
Diets 
Think guacamole is just a dip? Think again! Yussi Weisz takes it to the next level here using lots of fresh ingredients and plating techniques that will make your taste buds sing. These are perfect to serve with eggs at your Shabbos meal, so go ahead and impress your guests!
For more great food, watch BHIS!
3 avocados
1 cube Gefen Frozen Garlic
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
1/2 cup fresh cilantro
1 tomato, diced
3 scallions, chopped
1 small shallot, diced
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 teaspoon chili lime spice
1/2 jalapeno, seeded and diced
red radish, sliced
3 jammy eggs
alfalfa sprouts
Mash avocados, garlic, lime juice, salt, pepper, chili lime spice, olive oil and half the chopped scallions, cilantro and chopped jalapeno pepper together in a medium bowl; mix well.
Slice the Tuscanini sour dough in to thin slices, scoop on some guacamole, top with diced tomato, shallots, scallions, add half of a jammy egg and top with alfalfa sprouts and slices of red radish.
Serve with chilled Baron Herzog Chardonnay.
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook six and 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about two minutes.
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
Eggs can be cooked and peeled three days ahead. Store airtight in the refrigerator.
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