Passover Breakfast Inspiration

Whether you’re a cereal lover, a daily toast muncher or a pastry and coffee connoisseur, Pesach breakfasts can be a challenge. Whilst this change of routine compels us to think about the Exodus from Egypt and draws our focus to the meaning of Passover – unquestionably a good thing – suddenly finding oneself without one’s go-to brekkie can throw off the whole day. After all, breakfast is, for many, the most important meal of the day.

The good news is that we don’t have to look too far for inspiration. If you feel so inclined, you can opt for Pesach cereals, but matzah can easily substitute toast, granola can be made Kosher for Passover, and even a fry-up can be made Pesach-friendly by skipping the bread (and the beans if you don’t eat kitniyot)! Shakshuka is always a crowd-pleaser, Pesach pancakes can be made with banana and/or matzah meal, and there’s always the classic matzah brei – savoury or sweet!

Here’s a couple more of our favourite Pesach breakfast ideas for you to try:

Smashed Avocado and Feta on Matza

Smashed Avocado and Feta on Matzah

Honestly, this is almost as simple as it sounds, and it’s entirely non-prescriptive. Leave off the cheese for a vegan version, and if you prefer plain avocado, we won’t stand in your way! This is our favourite version:

  1. In a bowl, mash together avocado with a the juice of half a lime, salt and pepper. If it takes your fancy, throw in a little fresh coriander and finely chopped red onion.
  2. Spread on matzah.
  3. Crumble feta cheese on top.
  4. Top with sliced cherry tomatoes.
  5. Sit back and enjoy.
  6. Leftover feta can be used for salads or to top shakshuka, Raffles-style!

Smoked Salmon, Eggs and Avo

Another breakfast that is as simple as its name, the most complicated thing here is cooking the eggs, and you can make them however you prefer – boiled, fried, scrambled or poached. (Although if you’re feeling adventurous and have time to spare, you could make your own delicious lox!)

Here’s a recipe for deliciously buttery scrambled eggs:

  1. Whisk 2 eggs in a bowl with a splash of milk, and season with salt and pepper to taste.
  2. Heat a non-stick pan over a medium light.
  3. Add a knob of butter. As soon as the butter begins to sizzle, add the whisked eggs.
  4. Stir almost continuously, removing from the heat when desired consistency is reached.
  5. Serve with sliced avocado, and smoked salmon and a squeeze of lime. Top with chopped parsley.

Passover Breakfasts