Open Face Matzo Brei Breakfast Sandwiches


  • 2 lightly salted matzos (crumbled)
  • 2 large eggs (well beaten)
  • 1 tablespoon fresh chives (chopped)
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 2 ounces cream cheese (softened)
  • ½ cup English cucumber (sliced)
  • 4 ounces lox (cured salmon)
  • ¼ cup red onion (thinly sliced)
  • 2 tablespoons drained capers
  • 2 tablespoons fresh dill (roughly chopped)


Place matzos in a small bowl of hot water; let soak 30 seconds. Drain well, and squeeze out as much liquid as possible.

Place matzos in a small bowl; stir in eggs, chives, salt, and pepper until well combined.

Melt butter in a large nonstick skillet over medium-high. Spoon matzo mixture in 4 equal portions (about 1/3 cup each) into skillet. Cook until golden brown and set, about 2 minutes per side.

Spread matzo brei evenly with cream cheese. Top evenly with cucumber, lox, red onion, capers, and dill.

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