Get Creative With Matzah: A Passover Breakfast Creation

Who says matzah is boring? You can have so much fun with it. Here’s a quick post on another Passover-friendly matzah breakfast creation. (You can totally do the same kind of thing for lunch or dinner.) Just think of it as bread…really hard, crispy bread.

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It’s breakfast time, and the boy is hungry. I’ve been having fun thinking up matzah creations, so I hurried to the kitchen to see what I could find. I only had one egg in the fridge. EMERGENCY! We eat more eggs than a family of komodo dragons. I took out some leftover brisket from last night and some other ingredients for my matzah work of art.

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Here’s a list of ingredients I used. You can use any combination of ingredients you have and flavours you love. I’m a fried, runny-egg sandwich LOVER. So, that’s what I was going for…in a matzah, flatbread, open-faced kind of way.

Open Faced Egg & Brisket Breakfast Sandwich On Matzah

Ingredients:

  • 1 sheet of matzah
  • leftover brisket
  • 1 large egg
  • oil to fry your egg
  • 1/2 tablespoon butter (or oil)
  • 2 small shallots, chopped
  • a tablespoon of chicken broth (if you like)
  • tomato slices (I used 4)
  • handful of arugula
  • salt & pepper
  • pinches of cayenne pepper, garlic powder, and paprika (whatever spices or seasoning you like)

Preheat the oven to 350 before starting everything else. Line a baking sheet with parchment paper. (You could use a toaster oven too.) Then fry your chopped shallots in butter in a small skillet.

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When the shallots started getting nice and translucent, I added a tablespoon or so of chicken broth and let it simmer until the liquid reduced to almost nothing. This made a kind of saucy mixture. Add salt and pepper and whichever other spices you’d like. I didn’t have any garlic, so I added garlic powder and a pinch of cayenne pepper for a little kick.

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While the shallots were cooking, I placed my sheet of matzah on the lined baking sheet. I lay the tomatoes on the matzah and the brisket over the tomatoes.

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I stuck that in the oven for about 3-5 minutes. Just to warm it up, and get the tomatoes a little roasty.

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Once the shallots are reduced, remove them from the heat and set aside. Now fry an egg. I left my matzah in the oven while my egg fried, and that timing worked pretty well. Don’t over cook the egg! Runny yolks are key! (Unless you don’t like that.)

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I took the toasty matzah-tomato-brisket out of the oven, and put a handful of arugula over top. Arugula makes everything better.

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I put the fried egg over the arugula, then spooned the shallots over the egg, salted, peppered, and sprinkled a little paprika over top for some colour. A mountain of yum.

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Transfer matzah to a plate. Be careful not to break it! Cut it straight down the middle…and let the yolk ooze. 🙂

May be a little hard to eat because matzah breaks apart so easily. Try your best to eat over your plate…not the floor. We learned the hard way.

Hope you like it! xx

3 thoughts on “Get Creative With Matzah: A Passover Breakfast Creation

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