Pesach Fry-up

Some people always feel hungry at Pesach, and turn to sugary snacks to fill their rumbling tummies. A ‘fry-up’ for breakfast or brunch can provide a protein-rich start to the day, which will keep you filled up for hours. And despite the name, most of it can be cooked in an oven or air-fried to reduce the fat content.

As with many of our Passover breakfasts, the recipe below is only a prompt, but you can add or take away whichever elements you fancy. Sausages can be swapped out for viennas for a leaner option, or omitted altogether. Eggs can be poached or scrambled instead of fried, and if you eat kitniyot you can add our ‘cowboy beans’ for a fibre and protein rich side that rounds off the dish.

Our fry-up includes:

  • Beef Sausages
  • Fried Eggs
  • Grilled Tomato
  • Home Fries (Mini roast potato cubes with herbs)
  • Sautéed Onions and Mushrooms
  • Cowboy beans *kitniyot* recipe below

Passover cowboy beans:


  • 1 onion, finely diced and salted
  • 1 tsp cumin powder
  • 1/2 tsp chilli powder (optional)
  • 400g tin cannellini or lima beans (requires Kosher for Passover certification).
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1/2 tbsp honey
  • Water
  • Salt and pepper
  • Oil for frying


  1. Sweat off onions in a little oil.
  2. Add cumin and chilli powder and mix in.
  3. Add beans and stir to combine. Fry for 2-3 minutes, stirring regularly.
  4. Add tomato puree, chopped tomatoes and honey. Stir to combine and cook down for 5 minutes, stirring regularly.
  5. Add 1/2 cup water, then lower heat and allow to simmer down for a further 15-20 minutes or until beans have thickened up and flavours have infused.
Pesach fry-up