Matzo brei eggs benedict is Passover breakfast at it’s finest! With asparagus matzo brei topped with poached eggs, lox and creamy hollandaise sauce.
A Savory Spin on Matzo Brei
Passover is officially upon us and I am making all the matzo things! And when I say all the matzo, I particularly am talking about my absolute favorite breakfast of all time, matzo brei!
My grandfather made the BEST matzo brei ever! Slightly crisped edges and drizzled with maple syrup on top. The salty and sweet combo is just perfect.
For this savory matzo brei twist, I combined my other favorite breakfast, eggs benedict with matzo brei. No sweet syrup here, just tender spring asparagus matzo brei that is topped with a perfectly poached egg, a few slices of lox and creamy hollandaise sauce. How good does that sound?
A Few Notes on Making Matzo Eggs Benedict
- This recipe uses a lot of eggs. Between the matzo brei, hollandaise and poached eggs.
- You can poach eggs ahead of time. To re-heat, dunk poached eggs in warm water for a few seconds just to warm through.
- Hollandaise sauce can also be made ahead of time and reheated gently in a pot over low heat, until just warmed through.
- Other mix-ins for the matzo brei: caramelized onions, sauteed mushrooms, sauteed zucchini, wilted spinach.
More Matzo Recipes to Try
Matzo Brei Eggs Benedict with Lox
Equipment
Ingredients
Matzah Brei
- 3-4 asparagus cut into 1 inch pieces
- 3 matzah sheets roughly broken up
- 3 eggs whisked
- 1-2 tablespoons unsalted butter or oil
- 2-3 slices of lox or smoked salmon
- Fresh chopped parsley or chives for garnish
- Salt and pepper to taste
- 2 poached eggs directions below
Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- Pinch of cayenne or paprika + more for garnish
- ½ cup butter melted and still hot
Instructions
Hollandaise
- For the hollandaise, Add eggs yolks, lemon juice and paprika or cayenne and blend together in a blender. While the blender is still running, slowly pour in melted butter until hollandaise forms. Taste for seasoning and set aside.
Poached Eggs
- To make poached eggs, bring a pot with at least 2 inches of water to a gentle boil.
- Crack eggs, one at a time into a separate small bowl and gently pour eggs in, making sure they don’t touch each other or hit the bottom of the pot.
- Turn off the heat and cover the pot for 4 minutes. Once done, use a slotted spoon and place eggs on a plate lined with paper towel and set aside.
Matzo Brei
- Next, sauté asparagus with butter or olive oil over medium heat until just tender, about 3-4 minutes. Turn off the heat and set pan aside. Alternatively, you can also steam or boil the asparagus until tender.
- Add matzo to a bowl and cover with water. Let matzo sit for a few minutes to soften, then squeeze excess water. Add 3 whisked eggs and season with salt and pepper. Stir until well combined.
- In the same skillet with the asparagus, add more butter or oil if needed and bring to medium heat. Add matzah mixture and scramble matzah brei until edges are slightly crispy and eggs are just cooked through, about 3-4 minutes.
Assemble
- To assemble, pdivide matzo brei between two plates and top with lox and one poached egg for each plate. Generously spoon hollandaise sauce on top and garnish with herbs and an extra pinch of cayenne or paprika.
Notes
- his recipe uses a lot of eggs. Between the matzo brei, hollandaise and poached eggs.
- You can poach eggs ahead of time. To re-heat, dunk poached eggs in warm water for a few seconds just to warm through.
- Hollandaise sauce can also be made ahead of time and reheat gently ina. pot over low heat, until just warmed through.
- Other mix-ins for the matzo brei: caramelized onions, sauteed mushrooms, sauteed zucchini, wilted spinach.
Nutrition
This post was originally published in April, 2017 on The Nosher and republished here in March, 2022 with the full recipe, nutritional information and added recipe notes.
I’m so glad I found this great recipe from you. My family loves matzo brei!! Have you found any good gluten free matzo?
Hi Alyse! Apologies for the late reply. I have not tried GF matzo but I’d be happy to do a taste taste and report back!