The best start to your day is breakfast. Mothers, teachers, health care professionals and every health magazine being printed today all agree. During the “regular” year, finding food stuffs (both home made and store bought) isn’t a problem. However, during Pesach, most of us settle for serving Pesach cookies, matzo or eggs (in one form or another) or, heaven forbid, the “quasi” breakfast cereals that have a shelf life of 120 years.
Sure we toss in a fruit or juice to round things out but in reality; there just aren’t any really good ready made breakfast foods for Pesach.
This lack of breakfast fare is why I’ve take up the challenge emailed to me by several readers to come up with breakfast recipes that take less than 15 minutes to make and that can be made either several days in advance or the night before. The Passover French Toast recipe is one I’ve included in other columns but, since I get numerous requests for it each year, I thought I’d include it. The coffee cakes can be made ahead of time and frozen and the Salami Potato Omelet can be made pareve by omitting the salami and be use for a quick lunch or dinner.
This is one of my family’s favorite breakfasts and tastes just like regular French toast!
- Kosher for Passover store bought sponge cake or marble cake (or homemade)
- 1 to 2 eggs, beaten
- Butter or margarine
- Cut cake into slices about one inch thick.
- Preheat butter or margarine in frying pan over low heat.
- Dip each side of the cake into beaten egg mixture.
- Place the cake dipped in egg mixture in the frying pan and brown on both sides.