Recipe by Yussi Weisz

Yussi’s Guacamole

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Parve Parve
Easy Easy
6 Servings
20 Minutes

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!

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  • 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

  • Heaven & Earth Sourdough

  • 3 jammy eggs

  • alfalfa sprouts


Prepare the Guacamole


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.

Prepare the Jammy Eggs


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.

Yussi's Guacamole

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