Photo credit Danielle Oron
Prep Cook Yield Ready In
10 minutes 15 minutes 4 servings 25 minutes

Behold, the Matzah Brei Breakfast Sandwich of Your Dreams

Spicy, cheesy and perfect for Passover.

During the week of Passover, there are some mornings when you wake up and are just yearning for an egg sandwich. Of course, if you are observing the holiday’s prohibition on eating chametz, that egg sandwich is off-limits. But I have found a temporary solution that satisfies my morning cravings. 

My mom has been making a matzah-brei-type savory pancake since I was little. She mixes softened matzah with eggs, salt and pepper, then fries them up together. They are soft and spongy on the inside with a crispy exterior. I love the irregular craggy edges that get super crunchy.

Photo credit Danielle Oron

We always called them “Boomwellohs,” but I cannot find any reference anywhere that explains why we used this name. The closest thing I have come across is the word buñuelo, which is a word Sephardic Jews have used for a fried dough fritter. It was one morning a few years back that I recognized that these “Boomwellohs” can be used as a substitute for buns during the week of Passover.

Note: Instead of Swiss cheese, you could instead add 1-2 ounces of crumbed feta cheese into the matzah brei batter.


For the matzah brei “buns”:

  • 6 pieces matzah
  • 3 large eggs
  • 1 tsp kosher salt
  • fresh black pepper
  • canola oil for frying

For the sandwiches:

  • avocado
  • Swiss cheese or other sliced cheese
  • Zhug, harissa or other hot sauce
  • fried eggs


  1. To make the matzah brei “buns”: Start by breaking all the matzah into pieces and place into a large bowl. Cover completely with cool water and soak for 5 minutes.
  2. Drain the water, pressing the matzah against the bowl to “wring” out as much water as possible.
  3. Add the eggs, salt and pepper to the matzah and mix.
  4. In a large non-stick skillet or pan, add enough canola oil to cover the bottom of the pan by 1/4″. Heat over medium to medium-high heat until the oil shimmers.
  5. In batches, add the brei batter to the pan forming patties measuring about 3/4 cup. I find it easiest to do this with wet hands OR heaping a big spoonful of batter into the pan and flattening it out to form a round pancake shape.
  6. Fry for 2-3 minutes on each side. Transfer to a cooling rack and sprinkle with salt. Continue with the remaining batter, you should have enough for 8 “buns.”
  7. To assemble sandwiches: Take one of the matzah brei “buns” and layer a piece of Swiss (or other cheese) on top, followed by sliced or mashed avocado, the hot sauce of your choice, and then a fried egg. Top with a second matzah brei “bun.”

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