Matcha Molletta

Soft-boiled egg on a bed of avocado x emulsion
ORGANIC MATCHA FROM JAPAN, CEREMONIAL GRADE A

Quantities described below for one person / Preparation time 20 mins

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  • 1 avocado
  • 2 small eggs
  • 50ml of cashew milk per person
  • A small level teaspoon of Premium Ceremonial Matcha
  • A few spoonfuls of Panko, sesame seeds or flaked almonds
  • Tomatoes, peppers or green salad as a side dish

We made this recipe with panko, but you can also use sesame seeds or flaked almonds. Any other ingredient that helps create a crispy and flavorful coating is welcome.

1) Preheat the oven to 200°C

2) Cut the avocado in half, remove the pit and skin. Place the Panko (sesame seeds or slivered almonds) on a plate and coat each avocado half well until completely covered. Place in the oven for about 5-10 minutes to brown the avocado.

3) Beat the cashew milk in a blender while heating it slightly until you obtain a well-aerated emulsion without bringing it to a boil. The ideal temperature to preserve the virtues of Matcha is always between 50-70°C. Alternatively, the emulsion can be prepared directly in the milk frother as when preparing a Matcha latte.

4) Preparation of the soft-boiled egg. Take eggs at room temperature and gently place them in boiling salted or slightly lemony water. Cook for 4-5 minutes depending on the size of the eggs. To peel the skin more easily, immerse the eggs for a few seconds in iced water. Place the peeled egg in each avocado half as soon as it comes out of the oven and coat with the Matcha emulsion.

Serve as a starter with tomatoes or other vegetables of your choice. Of course, you can also add either slices of ham or salmon to create a more complete main course, like Eggs Benedict or Royal. We often prepare it for brunches with friends.