While dinner is usually the biggest meal challenge in my house, Passover changes things up. This week-long holiday includes avoiding leavened bread and most other grains. My family typically relies on toast, oatmeal, and granola for our morning meal, which makes Passover breakfast tricky.
As the sole permissible grain, unleavened matzah becomes the base of every breakfast (and lunch…and snack…and sometimes dinner). Despite its many varieties, which I’ve written about for The Nosher, matzah can get old quickly. While I’m a fan of these crunchy squares, the novelty always wears off by day three. This year, I’m on the lookout for some matzah-free breakfast options to add to the rotation.
Enter “french toast-y” eggs. Like chocolate chip cookies and Post-It Notes, this recipe was a happy accident. Having miscalculated the egg-to-bread ratio for a batch of weekend french toast, I decided to throw my leftover batter into the hot skillet rather than down the sink. After a few minutes, it became a sweet and salty omelet that reminded me of the traditional Passover dish, matzah brei.
A holiday breakfast staple, matzah brei is made from crumbled matzah crackers soaked in whisked eggs. It can be prepared savory or sweet, the latter usually drizzled with maple syrup. This all-egg version bucks tradition, leaving out the matzah altogether.
Even if you don’t need to skip the bread, french toast-y eggs would be delicious anyway. They also adapt well to short-order cooking for picky eaters. Feel free to dip a piece of bread (or matzah) for anyone who insists on the “toast” part of french toast.
French Toast-y Eggs
Serves about 4
Ingredients
8 eggs
¼ cup milk
2 Tbsp maple syrup
Pinch of cinnamon
Pinch of kosher salt
Butter or neutral cooking oil
Directions
Whisk eggs, milk, maple syrup, cinnamon, and salt in a large bowl.
Heat butter or oil in a nonstick pan over medium heat.
Ladle a thin layer of batter into the pan, just enough to fully cover the bottom.
When the egg is mostly set (2-3 minutes), fold over with a spatula. (If using a larger pan, you may need to break the egg into two pieces, as in the photo.)
Cook for one minute, then flip and cook for another minute.
Remove from the pan and repeat until the batter is used up.
Recipes & Links
More holiday-friendly breakfast options: 8 Passover Breakfast Ideas That Are Better Than Matzah Brei, from The Nosher.
It’s peak asparagus season! Here’s a meal I’ve made and enjoyed recently that takes advantage: Meal Prep Chicken Shawarma and Sweet Potato Fry Bowls, from Half Baked Harvest. With separate components, this dinner works well for choose-your-own bowls. For Passover, skip the couscous or consider using quinoa.
Because we need some good news, no matter how small: A Banana That Won’t Brown So Fast? Scientists Just Made It Happen, from Food & Wine.