Jazzed-up Matzo Brei for Breakfast

Matzo brei with turkey ham and aged cheddar on a Tempco pinecone pattern plate with a slice whole-grain bread
Matzo brei with turkey ham and aged cheddar

At this point in time I’m starting to ponder the half-case of Passover matzos I’ll have hanging around after next week. We’ll have had a sea of smoked whitefish salad on them by then, and no one will want any.

If you’ve never heard of matzos, then you probably live in a place where there are no Jewish people. It’s cracker-like unleavened bread made of only flour and water–looks like a very large cracker, actually–that’s eaten during the Passover holiday instead of leavened bread, which is strictly forbidden.

Consider Deuteronomy 16:3:

“Do not eat it with bread made with yeast, but for seven days eat unleavened bread, the bread of affliction, because you left Egypt in haste–so that all the days of your life you may remember the time of your departure from Egypt.”

One tasty thing to make with some of your matzo boards is matzo brei (rhymes with “spry”), which is scrambled eggs cooked with matzo shards. Since I don’t have to worry about keeping Kosher, I add whatever I have on hand to the mix to make it interesting. Salami chunks are good, for example.

My favorite is turkey pastrami and aged cheddar matzo brei, so I’ll give you the recipe for that, but you can substitute whatever meat you like–or none.

Matzo Brei with Turkey Pastrami and Aged Cheddar
Prep time
Cook time
Total time
A jazzed-up version of the classic matzo and egg scramble has turkey pastrami and aged cheddar.
Recipe type: Breakfast, Brunch, Entree, Snack
Serves: 4
  • 8 large eggs
  • ⅛ cup water
  • 2 matzo boards, broken into shards
  • ½ pound aged cheddar, crumbled
  • Salt, depending upon saltiness of pastrami
  • Ground black pepper
  • 1 or 2 Tablespoons canola oil
  • ½ pound turkey pastrami, in small slices, chunks or strips
  1. Whisk eggs and water together
  2. Mix cheese, salt (if needed) and a little pepper into eggs
  3. Fry your turkey pastrami in the canola oil--using the lesser quantity if you use fattier pastrami--until it gets a little color
  4. Add matzo, fry a minute or two and then spread out evenly in pan
  5. Pour egg mixture over, and fold from the bottom with a heat-proof spatula, trying not to break the eggs up too much, until it's slightly underdone--it will keep cooking a bit and you don't want the eggs tough
  6. Serve with toast and jam

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