Matzah Rosti with Eggs and Arugula

For breakfast during Passover, this Matzah Rosti with Eggs and Arugula is amazing!  It’s a round pancake of softened matzah topped with ricotta cheese, eggs, arugula and feta.  Sounds delicious, right?

Many of us spend tons of time planning for our Passover seder, the telling of the Passover story and feast, that occurs on the first two nights of Passover.  But what about the remaining days of Passover?  What are we going to eat?  And, more importantly, what’s for breakfast???

Yes, we can eat cottage cheese and fruit or a scrambled egg, but after a day or two, that gets dull.  This recipe, along with The Best Ever Matzah Granola, are two new recipes that will help you through breakfast/brunch ideas for the upcoming holiday.

A beloved traditional breakfast during Passover Is Matzah Brei (check out Asparagus Matzah Brei or Mexican Matzah Brei).  It’s a quasi-omelette but we mix softened matzah pieces with beaten eggs.  

In this recipe, we use matzah brei as the base for the rest of the ingredients.  Soften the matzah pieces by soaking them in warm water for a few minutes.  Most of the water will be absorbed.

Meanwhile, beat 4 eggs with salt and pepper.  Add it to the soaked matzah and let that sit for about 5 minutes to absorb in.

Toss the arugula with olive oil, balsamic vinegar and black pepper and set aside.

Heat olive oil in a large skillet and add the matzah mixture, shaped into a disc.  Once the bottom is brown and it holds together, place a sheet pan over the top and flip the skillet over to invert the rosti onto the pan. 

Spread the top of the rosti with ricotta cheese and place in a preheated oven for 5 minutes.

While the rosti is in the oven, cook 4 eggs in a skillet, sunny side up, until the whites are just cooked through and the yolks are still runny.  This will take about 3 minutes.

The serve the rosti cut it into 4 wedges, top with arugula and an egg.  Sprinkle the feta over and serve it immediately.  Delicious!

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Matzah Rosti with Eggs and Arugula

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 4 matzah, broken in 1-inch pieces
  • 8 eggs
  • 1/4 + 1/8 tsp salt, divided
  • 4 cups baby arugula
  • 3 tbsp olive oil, divided
  • 1 tsp balsamic vinegar
  • 1/8 tsp black pepper
  • 3/4 cup part skim ricotta
  • 2 tbsp crumbled feta cheese (or more to taste)


Preheat the oven to 350°F. Coat a baking sheet pan with cooking spray.

Add 3/4 cup warm water to the broken matzah and toss. Allow to sit 3-5 minutes, until the water is absorbed.

Beat 4 of the eggs lightly with a fork, stir in 1/4 teaspoon salt and the pepper, and add to the matzah. Toss the mixture well, and then occasionally for the next 5 minutes to allow some of the egg to be absorbed.

Meanwhile, toss the arugula with 1 tablespoon of the oil, the vinegar, and the remaining 1/8 teaspoon salt.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the matzah mixture and press it lightly into an even disc in the pan. Cook until the bottom is browned and the mixture holds together well when you shake the pan, about 5 minutes. Place the sheet pan (sprayed side down) over the skillet and invert the rosti onto the pan. (The browned side will face up.) Spread the top evenly with the ricotta and place in the oven for 5 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in the skillet. Crack the remaining 4 eggs in the skillet and cook them, sunny side up, until the whites are just cooked through and the yolks still runny, about 3 minutes.

Cut the rosti into four wedges and place each on a plate. Top with the arugula and then an egg; sprinkle with the feta and serve immediately.

Recipe by A Sweet and Savory Life


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