We all know that Breakfast is one of the most important meals of the day. This couldn’t be more true on Pesach when Chol Hamoed usually consists of a long outing with the family, with no lunch options, other than what you brought with you from home! (Matzah and cream cheese sandwiches anyone?) That’s where the ultimate pesach breakfast spread comes in. What better time of the year to sit down and enjoy a leisurely breakfast?!
The breakfast spread includes:
- Homemade Orange Juice: We always had a big case of oranges in our home on Pesach. After nibbling as many oranges as our tummies could handle, we’d crank out the juicer and make some freshly squeezed juice. The kids love making it, and it’s SO GOOD!
- Pancake Board: I made these delicious gluten free pancakes on my Instagram stories last year, and you guys went nuts for them! It was time for an official post.
- Lox Platter: There can’t be a proper Jewish gathering without some smoked salmon! Feel free to customize the toppings to your liking.
- Baked Feta Cheese: It’s feta like you’ve never had before! It’s baked with olives, garlic, sun dried tomatoes, olive oil, and spices. The texture is amazing!
- Perfect Hard Boiled Eggs: This is a method you can use all year long to achieve the perfect hard boiled egg.
Homemade Orange Juice
Citrus season is on it’s way out at this time of year, so it’s the perfect time to take advantage of these juicy oranges. Navel oranges are ideal for juicing because they are not overly sweet, and make a great stand-alone juice. I bought this juicer from Amazon and I love it!
Homemade Orange Juice
- 12-16 medium navel oranges
- Cut the oranges in half and press down over the juicer. Squeeze while rotating back and forth to get the most juice out of it.
- Store in the fridge for 2-3 days.
Would it be an ultimate Pesach breakfast spread without a board?! This one is fun for kids and adults alike and is perfect for an all year long gluten-free option. Feel free to customize the toppings to your liking.
Gluten-Free Pancake Board
- 2 large eggs
- 1/3 cup milk or a non-dairy alternative
- 1 tsp vanilla extract
- 1 1/4 c blanched almond flour
- 1/8 tsp salt
- 1 Tbsp sugar or honey
- banana slices
- maple syrup
- Whisk the ingredients together.
- Heat a greased skillet over medium-low heat. Spoon the pancake mixture into the skillet.
- When the pancake starts to bubble, flip it over. Cook the other side for 1-2 minutes and transfer to a plate. Repeat with the remaining batter.
Start with the lox and customize from there!
- Smoked salmon
- Cherry tomatoes, halved
- Radishes, sliced
- Lemon slices
- Purple onion, cut into strips
- Kirby cucumbers, sliced
- MIxed olives
- Fresh dill, for garnish
- Place the lox on a platter or board. Assemble the toppings around it.Garnish with fresh dill sprigs.
Baked feta cheese
A new way to try the salt briny cheese we all love! The feta is baked with sundried tomatoes, olives, herbs and extra virgin olive oil. It’s easy to throw together and tastes incredible!!
Baked feta cheese
- 8 oz block of feta
- 1 cup assorted pitted olives
- 5 halves sun dried tomatoes, cut into strips
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, sliced
- 1 tsp herbs de provence blend
- kosher salt
- freshly ground black pepper
- Preheat oven to 350 F.
- Place the feta in a small oven safe baking dish.
- Place the tomatoes, garlic, and olives around the feta.
- Combine the oil and herbs in a bowl. Drizzle the mixture over the feta, olives, and sun dried tomatoes.
- Bake for 20 minutes. Broil for 1-2 minutes for a golden top.
- Best if served immediately.
Perfect Hard boiled eggs
I use this method every week when i’m making eggs for shabbos day. If they are cooked this perfectly, you will hardly smell their trademark eggy smell. What’s better is that they will look so pretty with their golden yolks, minus any of that unappetizing greyness.
Perfect Hard Boiled Eggs
- 5 large eggs
- Place eggs in a pot. Add in cold water until just covering the eggs.
- Cook over medium heat until the eggs come to a boil. Let them boil for 1 minute.
- Turn off the flame and cover the pot for 10 minutes.
- Rinse under cold water to stop the cooking.
- Store in the fridge for up to 1 week.
More Pesach Recipes
Until next time,
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