Plated + Served: Matzo Huevos Rancheros
Leftover Matzo. Leftover Easter Eggs. Leftover Salsa.
Mama’s building cultural bridges one meal at a time.
Matzo Eggs Rancheros with Avocado and Cheese
For the unitiated, Matzo is an unleavened bread (well, more like a crisp cracker) traditionally eaten during the week-long Passover holiday.
Over the years, I’ve found that Matzo is a great conduit for leftovers and especially for making a quick snack:
Matzo + Pasta Sauce + Pepperoni + Mozzarella = Matzo Pizza
Matzo + Hummus + Cucumbers + Red Peppers = Matzo Mediterranean
Matzo + Refried Beans + Jalapeños + Cheese = Matzo Nachos
If you’ve never purchased Matzo, you should give it a try. It makes a fun and interesting sandwich for the kids’ lunches and a crunchy alternative to regular chips for dips and salsas. Oh… Gluten Free Matzo is available.
Now, if you’ll excuse me, I’ve got to get back to brokering peace in the Middle East…
Matzo Eggs Rancheros
prep: 10 minutes
cook: 10 minutes
you’ll need…
1 piece of matzo (your favorite flavor)
2 tablespoons smashed avocado
1 tablespoon salsa
1 fried, poached or boiled egg
1 tablespoon grated Cheddar cheese
let’s get to it…
Place matzo on a plate. Spoon on the smashed avocado and salsa.
Top avocado and salsa with fried, poached or boiled egg.
Sprinkle on grated cheese. Serve immediately.
cooking know-how: To melt the cheese on the matzo: Line a baking sheet with foil. Place oven rack about 6 inches from the broiler. Heat oven on Broil. Place finished matzo on baking sheet and broil for 30-seconds or until cheese is melted.
