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.
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.
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
- 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.
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.
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.
I stuck that in the oven for about 3-5 minutes. Just to warm it up, and get the tomatoes a little roasty.
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.)
I took the toasty matzah-tomato-brisket out of the oven, and put a handful of arugula over top. Arugula makes everything better.
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.
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
This looks great! Thanks for visiting my blog post on Matzah Lasagna http://bit.ly/Zm8ocm and telling me about this recipe. I will try this during the week
That looks good, though I wouldn’t be able to have the butter and brisket together. (No dairy and meat mixed in the same dish.)
Yes, I realized this afterwards… Can you substitute for a vegan “butter”?…or oil! 🙂