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Passover Breakfast

Unhealthy Passover Breakfasts You Will Love

Can’t eat those cereals or bagels you love so much for breakfast? We are days away from Passover and my grandkids are already asking for those breakfasts they love!

One of my go to breakfasts is shashuka with breakfast potatoes. Easy to make and feeds a lot. I generally put the pots on the stove and let it cook while I enjoy that first cup of coffee in the morning. As they wake up, they help themselves to breakfast.

But the more traditional Passover breakfasts are my mother’s matza meal pancakes and her matza brei. I generally alternate the two from one day to the next. They are full of eggs, are fried and dipped in sugar. So they are totally not healthy. But they ask for it as soon as they know there is matza in the house.

Shakshuka is easy. Just use a deep pan, sauté a chopped onion, a few cloves of garlic and green peppers, and add a can of crushed tomatoes. Season with salt, pepper and chopped parsley. Bring to simmer and add the eggs, dropping them one at a time into the sauce. I like to cover and let them cook on a low heat, until the whites are cooked. I like the yolks to be uncooked, much like a soft-boiled egg. If you like the yolks cooked, just simmer a little longer.

For breakfast potatoes, I dice up about 4-6 red potatoes into very small pieces. In a fry pan, I heat up a few tablespoons of olive oil and add a diced onion, a  few cloves of chopped garlic. Then I season with fresh parsley. 1 teaspoon kosher salt, pepper, and ½ tsp paprika for color. I shake in a little thyme, which adds great flavor. Then, my secret is a ½ C water. This softens the potatoes and helps prevent sticking. I cover loosely with foil to allow steam to escape.

Matza Meal Pancakes

3 Eggs

Dash salt

1C matza meal

¼ C milk

½ tsp Cinnamon

Oil for frying

Sugar or syrup for serving

  1. Beat eggs and salt. Add enough matza meal to make a thick mixture. Let sit 5 minutes. Add enough milk to make it the mixture the consistency of a thick soup. Add cinnamon.
  2. Heat oil on medium high heat in small fry pan. Add by tablespoons and fry.
  3. When the edges turn brown, turn over.
  4. When it puffs, remove to paper towels which absorb the oil. Serve with sugar or syrup.
  5. Three eggs will make 15-20 small 2-in pancakes.

Matzei Brei

4 sheets of regular matza

3 eggs

1 tsp cinnamon

¼ C milk

Oil for frying

Sugar or syrup for serving

  1. Put matza in a bowl of water and let sit for 10 minutes.
  2. Drain, break up and take handfuls, squeezing out the water.
  3. Add eggs, cinnamon and enough milk to make a thick soup.
  4. Heat oil on medium heat in large fry pan. Drop by spoonful into hot oil. Turn over when edges brown. Allow to puff and then remove to paper towels, which absorb the oil.
  5. Serve with sugar or syrup.
  6. Yield is about 12 three-in pancakes.